Holiday Chicken Salad
A bright, creamy chicken salad with avocado, Feta, cilantro, and lime for a festive twist.
Equipment
- Cutting Board
- Chef’s knife
- Large Mixing Bowl
- Small Bowl
- Whisk or fork
- Measuring cups and spoons
Ingredients
- 4 cups rotisserie chicken chopped or shredded
- 1 large red bell pepper chopped (about 1/2-inch pieces)
- 1/2 cup green onion sliced on the diagonal
- 3/4 cup cilantro finely chopped
- 2 avocados chopped and tossed with lime juice
- 2 T fresh lime juice to toss with the avocado (and additional for dressing)
- 1 cup Feta cut into cubes
- mayo for dressing (amount to taste)
- Vege-Sal or salt to taste for dressing
Instructions
- Shred or chop the rotisserie chicken until you have 4 cups of diced cooked chicken; place in a large mixing bowl.
- Chop the red bell pepper into roughly 1/2-inch pieces and add to the bowl with the chicken.
- Slice the green onion on the diagonal and finely chop the cilantro; add the green onion to the chicken bowl and reserve the cilantro for later.
- Cut the avocados into chunks and toss them with about 2 tablespoons fresh lime juice so the pieces are coated; set aside.
- In a small bowl whisk together mayonnaise, additional lime juice to taste, and Vege-Sal or salt until smooth; adjust lime or salt as desired.
- Toss the chicken, chopped red bell pepper, and sliced green onion with enough dressing to coat the ingredients evenly.
- Gently fold the chopped cilantro into the dressed chicken mixture.
- Very gently fold in the lime-coated avocado pieces and the Feta cubes so they remain intact.
- Chill the salad for a few hours to meld flavors or serve immediately.
Notes
- Use pre-cooked rotisserie chicken for convenience.
- Cube Feta to make about 1 cup.
- Toss avocado with lime right before folding in to prevent browning.
- Adjust mayonnaise and lime to taste for desired creaminess and brightness.