Tuesday, May 19, 2009

Avocado Chicken Salad

They start picking SlimCados Wednesday. I know it'll be light pickings for a month, but I can't help get excited about the season starting

Pal's sister Mary Beth shares a great salad for outside fun. This recipe uses a SlimCado instead of mayonnaise, so there's no worrying about this salad being out too long.

This SlimCado Avocado Chicken Salad serves 4. It's adapted from a recipe from Cooking Light


  • 1 tablespoon extra virgin olive oil
  • 2 boneless, skinless chicken thighs, filleted
  • 1 SlimCado Avocado, chopped
  • 1 large beefsteak or slicing tomato, seeded and chopped
  • 1/2 bunch scallions, chopped
  • 2 tablespoons cilantro, chopped
  • Kosher salt and fresh black pepper
  • 1 lime


  1. Heat oil in a skillet over medium-high. While oil is heating, salt and pepper both sides of the chicken.
  2. Add chicken to pan and sear 4 or 5 minutes per side, until browned and just cooked through. Remove chicken from pan and let cool.
  3. Mash the SlimCado Avocado then combine with tomato, scallions, and cilantro in a bowl. Squeeze half a lime onto the mixture and stir to combine.
  4. Once cooled, chop the chicken into 1/2-inch chunks. Squeeze the remaining lime over the chunks and add to avocado mixture. Stir until combined.
  5. Salt and pepper to taste.