I wish I could claim credit for coming up with the idea to combine guacamole and chicken salad. Instead, the credit goes to one of my favorite places in San Francisco, Bi-Rite Market, a specialty food shop. Frankly, I’m a chicken salad hater, at least when it comes to classic mayo-based versions, but something about this version caught my eye. (OK, the free sample caught my eye; I wasn’t about to buy an entire container of something I don’t typically enjoy.)
Instead of mayo or Greek yogurt, Bi-Rite’s recipe is bound with guacamole ingredients. Though Bi-Rite didn’t explicitly call it out as such — its version is called “avocado chicken salad” — a taste and a scan of the ingredient list confirmed my suspicions. With that in mind, I sought out to recreate this brilliant concept using one of the best guacamole recipes out there (Chipotle, duh). And, not to toot my own horn or anything, but I think I succeeded and then some.
Guacamole Chicken Salad
Notes
I used poached chicken, but rotisserie chicken would work as well. If you’d prefer a less-oniony chicken salad, use 1/4 cup onion and 3 ribs of celery, so as to maintain the crunch. If you’re OK with more onion, use 1/2 cup and 2 ribs, respectively. For something a bit more decadent, serve the chicken salad with tortilla chips instead of in lettuce wraps.
Ingredients
Directions
Information
Source: Read Full Article