This post originally appeared at FoodRiot.com.
More and more of us are coming out as mayonnaise-phobes these days, and it feels good to know I'm not in as much of a minority as I once thought. It feels even better to know that the things for which I once thought I had to suck it up and use mayonnaise; your chicken salad, you deviled eggs, that kind of thing, have an important ally in the avocado. I've only recently embraced the avocado and its myriad delicious uses, but it seems like I find a new one each week. This time I discovered easy-as-pie-and-almost-as-tasty Avocado Chicken Salad:
Ingredients:
1. The leftover meat from last night's roast chicken, removed from the carcass and cut into small cubes
2. 1-2 avocados, the riper the better
3. A tablespoon on lemon juice
4. 1/2 cup of dried cranberries
5. Your favorite sandwich bread
Directions:
1. Slice up your avocado into a bowl. Remember how?
2. Add your lemon juice, because the oily umami-ness of the avocado will really benefit from a bite of acid. Give everything a good stir. If the avocado is a little firmer than you'd like, and not mixing well, toss everything into a food processor, stand mixer, or whatever you have, and beat for about 30 seconds to get your mixture nice and creamy, adding a little oil if necessary, and scraping down the sides of the bowl halfway through.
3. Stick your bread in the toaster so that it will be ready when the chicken salad is.
4. Stir in the dried cranberries and chicken meat by hand until well blended. Give it a taste and add some salt, pepper, and/or your favorite spice or dried herb.
5. Spread it on your toast, try to move past the fact that it's green, and enjoy!
0 comments:
Post a Comment