This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you 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. Check for modified food starch in the sour cream.
"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere." -Laurie Colwin, Author
I believe that great chicken salad begins with poaching the chicken gently so that it is well cooked but tender. Savory, tender chicken combined with the great flavors of classic guacamole makes a great entrée salad, fantastic sandwiches, or even as a filling in tacos.
Servings: 4 | Serving size: about 1 1/2 cups (as an entree)
Cooking Time: 45 Minutes
This recipe can easily be multiplied, keeps well and is better the second day after the spices have had a chance to come to full flavor. Note that cooking time does not include chilling time.
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 breasts and poach for about 10 - 15 minutes depending on the thickness. It's best to use a instant thermometer and remove the breasts just as they reach 160°F.
Let the chicken rest for at least 3 - 5 minutes or until cool enough to handle.
When the breasts are cool, cut them into 1/2 inch cubes and place in a bowl. Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, pepper, shallot, tomatoes, cilantro, avocado, salt, pepper, cumin, and sour cream.
Gently fold the salad together and chill for at least another 15 minutes.
Serving size: about 1 1/2 cups (as an entree)
Amount Per Serving
|Calories 220||Calories from Fat 71|
|% Daily Value|
|Total Fat 8g||14%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 9g||4%|
|Dietary Fiber 3g||11%|
|Vitamin A 17%||Vitamin C 40%|
|Calcium 7%||Iron 20%|
|Vitamin K 13mcg||Potassium 685mg|
|Magnesium 61 mg|