Source: Everyday Food. Issue 89. Jan./Feb. 2012. Also available online: http://www.marthastewart.com/872698/chicken-salad-avocado-dressing
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| Chicken Salad with Avocado Dressing |
*Recipe:
3 1/4 cups shredded cooked chicken (from 2 boneless, skinless chicken breasts)
2 celery stalks, finely chopped
1 large shallot, finely chopped
1 avocado, diced small
3/4 cup Avocado Dressing
Coarse salt and ground pepper
4 large slices sourdough bread, toasted
Avacado Dressing
2 avocados
1 cup buttermilk
2 avocados
1 cup buttermilk
1 scallion (white and light-green parts only), thinly sliced
1/4 cup packed fresh parsley leaves
1/4 cup packed fresh mint leaves
3 tablespoons fresh lemon juice
1/2 cup water
Coarse salt and ground pepper
To Serve:
In a medium bowl, combine chicken, celery, shallot, avocado, and dressing. Season with salt and pepper and toss to combine. Serve on toast.
Avacado Dressing
In a food processor or blender, combine avocados, buttermilk, scallion, parsley, mint, lemon juice, and water. Season with coarse salt and ground pepper and pulse until smooth.
In a medium bowl, combine chicken, celery, shallot, avocado, and dressing. Season with salt and pepper and toss to combine. Serve on toast.
Avacado Dressing
In a food processor or blender, combine avocados, buttermilk, scallion, parsley, mint, lemon juice, and water. Season with coarse salt and ground pepper and pulse until smooth.
Difficulty: Easy - This recipe is a prep-and-serve and requires very little culinary expertise.
Accessibility: Common - There are very few ingredients required for this preparation, all of which can be obtained at a typical grocery store.
Visual Appeal: I had mixed feelings about the aesthetic appeal of this dish. Avocado naturally turns everything green. Add green onions, mint, and parsley and there is no way of getting away from the Dr. Seuss coloring. There aren't any ingredients to really contrast the predominant monochrome of Avocado. That said, there was something extremely appealing about the smoothness of the dressing and the crispness of the toasty vessel for serving.
Overall Taste: In truth, the taste was a 5 out of 10. It wasn't bad, but it wasn't particularly exciting either. The dressing seemed a bit acidic alone but was not unenjoyable when mixed with the chicken. Unfortunately, the amount of shallot in the chicken salad was significant and just short of overwhelming. In the future, the amount of shallot would be reduced and the addition of nuts, seeds, olives, or other ingredients might add another level of flavor and texture that is otherwise lacking. The addition of a small amount of salt to the final dish was extremely helpful. It brought out some of the natural flavors of the Avocado.
Overall Experience: This recipe was extremely enticing in the magazine, a testament to the photography and food styling of this dish. It was relatively quick to make and very easy. It may or may not make it back onto the menu as a go-to recipe but it is worth a try.
Additional Notes: I chose to boil the chicken rather than grill or roast it. This helped to keep it moist. A layer on top of the dressing will turn brown after a couple of days but can be removed and the dressing still used.
*The recipe and instructions for this recipe have been reported to maintain the original instruction and is not an original recipe and belongs to the source indicated. This post has been prepared as a review only and with no intention to take credit for this recipe. This recipe has been reviewed without instruction or influence by the parties or companies mentioned therein.
