Receta Avocado and Chicken Stack
Welcome to the next series in our monthly Salad Bar, hosted by the lovely Wendy of The Weekend Gourmet.
Today we are featuring the beloved Avocado! I can’t believe all the years I wasted thinking I didn’t like avocado. For a long time, the only way I would eat avocado was if it was guacamole’. But over the years, I realize what an incredible fruit it is. I am sure you are all going to enjoy the many salad recipes that will be listed below that contain avocados.
I decided to get creative and made an Avocado and Chicken Stack.
Fun to make and delectably delicious to eat. It’s probably a stretch calling this a salad, but hey I say it is so there.
Avocado and Chicken Stack
- You need a pastry ring for make these stacks. If you don’t have one, you can use an empty tuna can, cleaned, with the lid removed on both ends
- Author: Marlene Baird
- Serves: 1
- Ingredients
- ½ avocado, slightly mashed
- ⅛ cup pico de gallo
- 2 ounces chicken breast, cooked and chopped
- 1 Tablespoon mayonnaise, made with olive oil
chopped greens
Directions
In a small bowl combine the mashed avocado with the pico de gallo.
In a separate bowl, mix chicken with the mayo.
Using the ring, put the avocado mixture into the ring and spread out evenly.
Next add a layer of the chicken mixture.
Top with the greens
Serve.
PP Value
8 PP per serving
3.2.2089
The possibilities for this little creative dish are endless. You can use crab, or black beans instead of chicken. I am sure you all can think of many other choices too. Or maybe a ceviche stack. YUM.
Make your favorite stack and tell me about it.
In the meantime, check out all the other great avocado recipes below. Until next month…