Chicken Guacamole Salad
Servings
4Serving size
about 1 1/2 cups (as an entree)This recipe can easily be multiplied, keeps well and is better the second day after the spices have had a chance to come to full flavor. Note that cooking time does not include chilling time.
Ingredients
| 6 cup Water |
| 16 ounces Boneless, skinless chicken thighs |
| 1 Medium stalk Celery, raw (finely diced) |
| 1/2 pepper Poblano Pepper (finely diced) |
| 1 Large Shallots, raw (minced) |
| 20 tomato Grape or cherry tomatoes (sliced in half lengthwise) |
| 1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 1/2 medium Avocados, raw (cut into 1/2 inch cubes) |
| 1/2 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 1/2 tsp. Ground cumin |
| 2 Tbsp. Reduced fat sour cream |
Instructions
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken thighs and poach for about 10 - 15 minutes depending on the thickness. It's best to use a instant thermometer and remove the thighs just as they reach 160°F.
Let the chicken rest for at least 3 - 5 minutes or until cool enough to handle.
When the thighs are cool, cut them into 1/2 inch cubes and place in a bowl. Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, pepper, shallot, tomatoes, cilantro, avocado, salt, pepper, cumin, and sour cream.
Gently fold the salad together and chill for at least another 15 minutes.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
The best chicken salad begins with poaching the chicken gently so that it is well cooked but tender. Savory, tender chicken combined with the great flavors of classic guacamole makes a great entrée salad, fantastic sandwiches, or even as a filling in tacos.