This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere."
- Laurie Colwin, Author
The spiciness of this salad can be as bold or as mild as you like. The basic recipe is mild and adding some Tabasco or your favorite hot sauce is a great idea. If you like, you could add a bit of diced jalapeño or even some smoked hot paprika.
Avocado makes a perfect replacement for mayonnaise. It is rich and creamy but has a fresh umami flavor that mayo doesn't have. An ounce of mashed avocado offers about the same creaminess as a tablespoon of light mayonnaise but twice the monounsaturated fat and has about 2 grams of fiber.
Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.
I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.
All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2.
This recipe keeps well, refrigerated, about 3 days. The avocado will darken, but it will still be good.
|1 lb||boneless skinless chicken thighs|
|2 large||ribs celery (diced)|
|2 Tbsp||white onion (minced)|
|1 medium||red bell pepper (finely diced)|
|1/2 large||ripe avocado (about 4 ounces)(mashed)|
|1/4 cup||cilantro (coarsely chopped)|
|1/2 tsp||chili powder|
|1/2 tsp||dried oregano|
|2 tsp||lime juice|
|fresh ground black pepper (to taste)|
Place the water in a large skillet over medium heat. Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken thighs and poach for about 10 minutes depending on the thickness. It’s best to use a instant thermometer and remove the thighs just as they reach 165°F.
Let the chicken rest for about 3 - 5 minutes.
When they are cool cut them into 1/2 inch cubes.
Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, onion, red pepper, avocado, cilantro, cumin, chili powder, oregano, lime juice, salt, and pepper.
Fold the salad together gently and chill for another 15 minutes.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 200||Calories from Fat 79|
|% Daily Value|
|Total Fat 8g||14%|
|Saturated Fat 2g||6%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 5g||3%|
|Dietary Fiber 4g||11%|
|Vitamin A 23%||Vitamin C 69%|
|Calcium 2%||Iron 13%|
|Vitamin K 21 mcg||Potassium 569 mg|
|Magnesium 46 mg|