My name is Ari, and I have a chicken salad problem.
There, I admit it. I just…I get on these kicks, and I have to make something every way humanly possible until I decide I’m bored, then I move on to the next best thing. Right now, I enjoy about 3 meals. Burgers, hot dogs (just you wait…so many are coming), and chicken salad (duh). At least my tastes seem to be seasonal?
So I actually realized I’ve been holding out on you guys. I’ve never actually posted my guacamole recipe. That’s probably because, until now, I had absolutely no idea what it was. I always just messed with a few key ingredients until it tasted the way I wanted. That’s the best part about guacamole–mess it up? Oh, just add more of something else, and it’s sure to even out eventually.
So for the first time in my life, I measured out every single ingredient for my guacamole. Because I didn’t think using instructions like “Add salt until it’s salty enough” really counted as “quality content”. And I don’t mean to brag, but my guacamole is AWESOME! Spicy, fresh and creamy–it gets requested all.the.time.
So I made it, then I added a rotisserie chicken, some tomatoes, and after all the photography was done, I had the brilliant idea to add dried cranberries. Oh Em Gee. ADD THE DRIED CRANBERRIES!!! I’m sorry they’re not in the picture. Add them anyway. You’re welcome.
This is legit the best chicken salad I have EVER tasted. It lasted about 3 days, and Steve and I were fighting each other for it. It’s perfect for all you dairy-free folk, and anyone who loves guacamole, or chicken, or food in general.
Ingredients
- 2 large (or 3 small) avocados, peeled and pitted
- 1 lime, zest & juice
- small handful fresh cilantro
- 3 cloves garlic, finely chopped
- 1/2 jalapeno, finely chopped (remove stems and heat for less heat)
- 1 tsp cumin
- generous pinch each salt and pepper
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/3 cup dried cranberries (optional, but recommended)
- 10-12 oz cooked and shredded chicken (I used one rotisserie)
Instructions
- In a large bowl, combine avocado, lime (zest and juice), cilantro, garlic, jalapeno, cumin, salt and pepper. Use an immersion blender to blend all ingredients together until smooth and creamy, about 1 minute. Blend for less time if you like a thick and chunky consistency.
- Stir in onion, tomatoes, cranberries and chicken. Serve immediately, or store in an airtight container with half a lime (this prevent browning) for up to 5 days.
Want more chicken salad options? I have lots (and none of them have mayo)!
Cranberry Apple Chicken Salad
You had me at guacamole. YUM! Can’t believe you’ve been holding out on your guac recipe 🙂
Another one that will be made asap! Pinned and making next week!
I love guac! Pinning!
ooooh, I know what I’m having for lunch! Thanks!
MMM chicken salad. I don’t really like guacamole though, so I would have to see if I liked it or not with chicken salad. I could probably live on chicken salad alone!
this looks so avocado-y and so ridiculously good!!
Mmm! I have been eating avocado tuna salad, and this looks even more guacamole-y than mine, which is the good part, yum!
Love guac and love chicken salad with cranberries.. never thought to combine them. This looks awesome!
This looks amazing! Love the idea of chicken salad with guacamole. Yum. 🙂
My name is Katy, and I have a guacamole problem. LOVE me some guac with cherry tomatoes…this is divine! I’m actually heading to make some for lunch right now. What are the chances. Beautiful garnishing Ari!
Looks like guac, I wouldn’t have known there’s even chicken in this from photos! Nice surprise if you like chicken. I’m not a big chicken eater myself but I know a lot of people who would love this, it’s like combining the love of guacamole and chicken into one. Why have one when you can have two? combined! 🙂
I totally have a chicken salad problem too. And then you went and combined it with guacamole! My problem just got worse!
Omg, I want to try all of these! They look amazing. Mmmmm!
Mmmm. Bet those cranberries tasted yum. Never would have thought to add them with the guacamole. I’ve had making a chicken salad using avocados instead of mayo on my to make list for the longest time. Pictures are gorgeous!
I made this recipe tonight, and it turned out AMAZING! I’m definitely sharing this with my friends – thanks for the good eats!
If you leave the avocado pit in with the salad, it will stay fresh longer. I do that with regular guacamole and it stays fresh much longer than just using citrus.
Thanks for the awesome suggestion!
I made similiar…Sams Club canned chicken 1 can (about a cup)
(because it is gluten free, sometimes the rotisserie ehicken has flour as ingredient)
1 fine chopped granny smith apple (for tart)
1 – 2 chopped avocado
6 – 8 dried apricots cut into very small pieces (less sugar than dried cranberries
1 – 2 tablespoons of chopped chives (store bought, dried how easy is that)
sprinkle in “montreal chicken ” seasoning about 1 teaspoon
small amount of liquid smoke (optional) about a capful.
mix together and it is wonderful – and avoids everything I can not eat…sugar, dairy, wheat, gluten, eggs.