You’ve Never Enjoyed this Classic Salad This Way – I’m in Love, I’m a Believer!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Chicken salad is a classic dish that I enjoy year round. I prefer it over tuna salad any day of the week. I also love avocado. The creamy, light flavor has found its way onto many a sandwich as an alternative to mayo and the perfect topping for salads, too. Then, guacamole! How can you not have a love affair with this vegetable? As long as you don’t make the mistake of using a raw avocado, it’ll always turn out totally delish.
When I saw this recipe it took my breath away. Why had I never heard of chicken salad with avocado before? I feel like I wasted so many years! I was determined to make it right away, and I happened to have everything on hand.
I bet it only took me about 15 minutes and I was already munching on this wonderful, tasty salad! It was definitely the most delicious lunch I had had in a long while! The great thing about it is that you can make this ahead, store it overnight and bring it with you to work.
Recipe and photo courtesy of Buzzfeed.
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Quick Tip: Use a rotisserie chicken rather than cooking it from raw to save time.