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Receta Zippy Chicken Salad in Reed Avocado
by Amos Miller

Zippy Chicken Salad in Reed Avocado

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.

Calificación: 5/5
Avg. 5/5 5 votos
Tiempo de Prep: Estados Unidos American
  Raciónes: 6

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

  1. THE SALAD
  2. After you make this, refrigerate it for at least 1 hour or more, then go on to the avocado prep
  3. Remove all the skin from the chicken and remove all the meat from the bone
  4. Roughly chop the meat and set aside in a medium bowl
  5. Into a a medium bowl, add each of the following:
  6. Chop the celery
  7. Slice the onion
  8. Chop the cherries (if they are not already chopped)
  9. Chop the chutney
  10. Halve, core and dice the apple
  11. Mix the above together, then add to the chopped chicken and combine
  12. In a small bowl
  13. Whisk together the mayo, Miracle Whip and curry powder
  14. Add the dressing to the dry ingredients and fold until well covered and combined
  15. THE AVOCADO
  16. You may or may not want to enlarge the pit depression to hold more salad
  17. Slice a very little bit off the bottom of the avocado to steady it on the serving plate
  18. 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