I’ve given it a lot of thought, and I think avocado might just be my favourite food in the entire world. Avocado slices on toast with chilli flakes. Homemade guacamole. Avocado spaghetti. And chicken avocado salad. Especially this shredded chicken version, which is the best chicken avocado salad recipe I’ve ever guessed my way into creating.
It’s not the prettiest looking chicken avocado salad in the world, but then anything that has shredded chicken in it rarely is. What I like best though about this chicken avocado salad recipe is that it is a substantial salad. A salad that is actually a meal, not just a few leaves on your plate. It’s filling, nutritious and really tasty too.
Crispy lettuce, shredded chicken and ripe avocados keeping each other company in the salad bowl. Mingling with lime juice and fresh coriander. And complimented perfectly by a non-alcoholic mojito (recipe coming soon…).
The best chicken avocado salad recipe
Ingredients (serves two):
- Leftover chicken or two chicken fillets
- Two ripe avocados
- Juice of half a lime
- One clove of garlic
- Olive oil
Peel the first avocado and place it in a blender with half the lime juice, a clove of garlic, chopped coriander, chopped mint and a glug of olive oil. Season with salt and pepper and blend until smooth. Set aside.
If you’re using leftover chicken shred it into small pieces with two folks. Alternatively poach your two uncooked chicken fillets by placing them in a pan of cold water (ensuring the water covers the chicken by an inch) and bringing to a boil. After boiling for 10 minutes simmer for another 20 minutes, or until the chicken is cooked through and not pink inside. Leave to cool for thirty minutes before shredding.
Put the shredded chicken in a bowl and mix with the avocado mixture until combined. Chop the lettuce, cucumber and second avocado and place in serving bowl. Top with the chicken mixture and serve.