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 This is a meal in itself - everything is edible but the avocado skin and the bowl! |
 Roast - or buy - a whole, unseasoned chicken - done to the point of meat falling off the bone... |
 ...then coarsely chop the meat and set it aside |
 One cup of (our homemade) sweet mango chutney |
 One Tbs of a sweet, aromatic curry powder... |
 a bit of celery (with leaves) and a couple of sliced green onions |
 about 1/4 cup of onion and of celery |
 A lovely Granny Smith brings some tart color to the dish |
 Slice it - then dice it... |
 Lightly toast the walnut pieces |
 Sweet, dried cherries add another layer of texture, color and flavor |
 Mix the cherries in last |
 Slice and pit the monster avocado - and don't forget to slice a very little bit off the bottom to steady the avocado on the plate |
 Old Glory & The Flag of Michigan |
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Everyone has a meatloaf recipe - and everyone has a chicken salad recipe. Here's mine - simple, elegant, healthy (pretty much) and very tasty. I don't present this as anything other than a great entree using some elements grown on the farm. It is sort of a fruity, curried Waldorf Salad...(it' s also great served on a tender roll, or large, split croissant)
When I can get those monster 16oz smooth, shiny, green-skinned Reed avocados, this will appear on the menu. There are many varieties of avocado and most know the Hass, but then you have Zutano, Bacon, Fuerte, Pinkerton, Reed and the list goes on. You can use whatever you can get. I prefer to make this recipe when the variety the size of a softball comes in season.
One monster avocado makes two potions. One chicken when combined with the vegetables and frit and nuts wil generously serve 6
One half an avocado will make the 'bowl' for the salad.
Ingredientes
- 1 chicken, unseasoned, roasted until the meat falls off the bone. (OK - go to the store and buy an unseasoned broasted chicken)
- 3 monster avocados, halved, pit removed and flesh drizzled with fresh lemon juice
- 1 lemon, quartered1 C sweet mango chutney, chopped
- 1/4 C celery with leaves, finely diced (about the upper half of a medium stalk)
- 1/2 C green onions, very finely sliced (that's about all the white & a touch of the green of 2 green onions)
- 1/3 C mayo
- 1/4 C Miracle Whip
- 1 Tbs sweet (not hot) curry powder
- 1/4 C dried sweet cherries, chopped
- 1 Granny Smith Apple, with peel, cored and diced
- 3/4 C walnut pieces, toasted (chopped)
- 10 cranks of black pepper (about 1/4 tsp)
- 1/2 tsp sea salt
Direcciones
- THE SALAD
- After you make this, refrigerate it for at least 1 hour or more, then go on to the avocado prep
- Remove all the skin from the chicken and remove all the meat from the bone
- Roughly chop the meat and set aside in a medium bowl
- Into a a medium bowl, add each of the following:
- Chop the celery
- Slice the onion
- Chop the cherries (if they are not already chopped)
- Chop the chutney
- Halve, core and dice the apple
- Mix the above together, then add to the chopped chicken and combine
- In a small bowl
- Whisk together the mayo, Miracle Whip and curry powder
- Add the dressing to the dry ingredients and fold until well covered and combined
- THE AVOCADO
- You may or may not want to enlarge the pit depression to hold more salad
- Slice a very little bit off the bottom of the avocado to steady it on the serving plate
- Rub the flesh of the avocado with the lemon slices, squeezing jiuce as you do (this keeps the flesh bright and appealing and adds just enough acid to the dish
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 637 | |
| Calories from Fat 437 | 69% |
| Total Fat 48.95g | 61% |
| Saturated Fat 11.19g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 477mg | 20% |
| Potassium 500mg | 14% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.74g | 3% |
| Protein 39.69g | 64% |
Evaluaciones
08 de Octubre de 2011
My mother used to prepare a very similar recipe and it's one of the best memories from childhood! Thanks Amos!Yo he cocinado/probado esta receta
08 de Octubre de 2011
I have never seen such a huge avocado in my life! A little lime and salt, and I'd be all over that!1 reply
The chicken salad looks fabulous too, Amos, could you post the recipe for your Homemade Sweet Mango Chutney? Please, please, pretty please???
15 de Octubre de 2011
This was a REMARKABLE chicken salad. I never did find the "monsters" though (maybe they come out for Halloween?) so I did as I had proposed - just served it on a bed of sliced avocado. Forgive me, but by necessity I had to sub two ingredients (dried cranberries for dried cherries, and a different chutney than mango) but the results were just great - there wasn't a speck of this salad left. I am looking forward next time to serving this salad in a croissant as you suggested. Thanks for posting this - it's in my Favorites now!1 replyYo he cocinado/probado esta receta
12 de Noviembre de 2011
Amos:
Both whole chicken and Hass avocados were on sale this week. A good week to try your chicken salad dish was my thought. Rather than roasting the chicken I smoked it with Apple wood for 4 1/2 hours at 225^. The finished dish turned out very good. My wife and I enjoyed it. Thanks for sharing.
BobYo he cocinado/probado esta receta
Comentarios
13 de Diciembre de 2012I agree with the saying we eat with our eyes... so we need to make our food tasty as it looks. This is one of those :)- 15 de Octubre de 2011Amos this sounds great. My wife loves avocados so I'm sure she will enjoy the dish. Here in the Bay Area we get the Haas variety most often. Not as big but very creamy. I have added it to my Try Soon folder. This would also work well with leftover Turkey and dried cranberries instead of cherries with Thanksgiving coming up. Thanks for sharing!1 reply
08 de Octubre de 2011Salad Foodie - I had just noticed the omission. I am a better cook than typist. I have amended my error & look forward to your future comments. Thanks for the poke and you WILL enjoy the salad!
07 de Octubre de 2011Amos this looks wonderful ok I have never heard of sweet curry I have used the hot curry a lot because my family likes its flavor a lot- 07 de Octubre de 2011The saying is you "eat with your eyes." That being the case, I just ate Photo #1! It's in my Try Soon recipes. I might have to improvise if I can't find monster avocados, I'll just serve the chicken salad on top of sliced avocados. Can't wait! One matter though, can you clarify the amount of green onions? 1/2 of one green onion doesn't seem enough for 6 servings - is it 1/2 a bunch or....??
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