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Avocado Chicken Salad with Mango



California Avocado with Chicken, Almonds, and Mango


1 1/2 cup chicken breast meat
1 Tbsp. fresh ginger, peeled and sliced
1 shallot, peeled and sliced
1 Tbsp. fish sauce
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/2 cup whole almonds, toasted and lightly crushed
1/2 cup mango, peeled, seeded and diced
1/4 cup radish, sliced thin
2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. fresh Mint, chopped
3 fresh, ripe California avocados, cut in half with pits removed
Salt, to taste
Fresh black pepper, to taste


In a medium sauce pot, place the chicken meat and cover with water. Bring to a simmer and poach the chicken until cooked, approximately 3-5 minutes. Reserve and chill.
In the bowl of a blender, combine the ginger, shallot, fish sauce and lemon juice and blend until smooth. Strain through a fine mesh sieve into a bowl and whisk in the olive oil.
In a medium mixing bowl, combine blend with remaining ingredients. Toss well and season with salt and freshly ground black pepper, to tast.
Fill each avocado half with even amounts of the mixture and serve.
Courtesy of Chef Trey Foshee


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