Creamy Avocado Chicken Salad

A few weeks ago, right after Christmas, Shirley from gfe-gluten free easily, talked about all of the yummy things she was going to do with the leftover Christmas ham.  One of the things she mentioned was ham salad, (to which the babe in my womb lept for joy!) which is one my all-time favorite things to make with ham!

I started thinking about meat salads in general.  One of the challenges with meat or fish salads is that the standard ingredient is almost always mayo and sometimes hard boiled eggs.  As you know…this just will not do!  When I got my January/February copy of Every Day Food, I was excited to see a chicken salad recipe that didn’t need mayo!  I’m sure my husband cringed at the fact that my grocery list asked for 3 avocados (at $1.49 each!) but I figure when you get a healthy craving…you do it!

Here’s my version of this recipe.  The dressing does contain buttermilk and I’m not sure if there would be a good substitute for it.  You could always throw another avocado in the mix and maybe some unsweetened coconut milk.  You could also experiment with a mixture of Veganaise and a dairy-free milk to get the consistency right.  I’ve not tried the mayo sub, so I can’t attest to how close it is to the real thing.

And I took the picture of this wrap open-face, because #1, wraps are hard to photograph and #2, I stuffed it as full as I could, so I wanted you to see ALL of the yumminess inside!

Creamy Avocado Chicken Salad

Creamy Avocado Chicken Salad
Adapted from Every Day Food
serves 4

2 cooked chicken breasts, shredded or cubed
2 celery stalks, finely chopped
1 large shallot, finely chopped (I used 1 green onion, chopped)
1 avocado, diced small
3/4 cup Tangy Avocado Dressing (see recipe below)
Salt and pepper to taste

1.  In a bowl, mix all ingredients together, seasoning with salt and pepper.
2.  Serve on gluten free crackers, wrap or toasted bread.
3.  Store in an airtight container in the fridge, up to 3 days.

Tangy Avocado Dressing

Tangy Avocado Dressing
adapted from Every Day Food Magazine
makes about 2 1/2 cups

2 ripe avocados (add 1 more for dairy free)
1 cup buttermilk (for a dairy free, try 1/2 cup non-dairy milk)
1 scallion (white and light-green parts only), thinly sliced
Juice from 1 lemon
1/2 cup water
Salt and pepper to taste

Add all ingredients to a blender (or use an immersion blender) and puree until smooth, adding salt and pepper to taste at the end.

The original recipe called for 1/4 cup packed fresh parsley leaves
and 1/4 cup packed fresh mint leaves, but I didn’t have those and I’m not a huge fan of mint in savory dishes anyway.

I’m looking forward to trying this dressing in a BLT salad later this week!  Sounds yummy, right?!?!

As always, make sure all of your ingredients are safe for your particular food allergies!

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4 Responses to Creamy Avocado Chicken Salad

  1. YUM! I’d probably use almond milk and vinegar to create a satisfactory substitution. Coconut yogurt and non-dairy milk could work, too. Great recipe, Jessica! And thanks for the mention and link love! :-)


  2. Alexis says:

    Ever since I had a version of this salad at a local restaurant I’d been wanting to try it at home. Your recipe rocks. I added some cucumber and radish (small dice) for extra crunch and color. Fantastic!

    I’m off dairy so I used Aroy-D 100% coconut milk; the kind used for cooking, not drinking. It was great.

    Thanks for posting this!!

    • Jessica says:

      You’re welcome, Alexis! I’ll have to try it with the coconut milk. I have a nursing baby that seems to do better and be less fussy when I’m dairy-free.

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