Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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 refrigerator light goes on...

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 jalapeņo 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.


Chicken Salad with Guacamole

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well, refrigerated, about 3 days. The avocado will darken, but it will still be good.

4 cups water
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 cumin
1/2 tsp chili powder
1/2 tsp dried oregano
2 tsp lime juice
1/4 tsp salt
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.

Nutrition Facts

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
Cholesterol 94mg 32%
Sodium 275mg 11%
Total Carbohydrates 5g 3%
    Dietary Fiber 4g 11%
    Sugars 2g
Protein 23g
Vitamin A 23% Vitamin C 69%
Calcium 2% Iron 13%
Vitamin K 21 mcg Potassium 569 mg
Magnesium 46 mg