California Avocado Chicken Salad
Creamy
Dressing:
1/4 cup plain yogurt
2 Tablespoons mayonnaise
2 Tablespoons thinly-sliced celery
2 Tablespoons thinly-sliced green onion
1/2 teaspoon curry powder
1/2 teaspoons ground ginger
1/2 teaspoons lemon juice
Salad:
2 cooked 6 oz. chicken breasts, chopped
1 4-oz. can sliced water chestnuts, drained
2 cups fresh bean sprouts, rinsed, dried
8 large lettuce leaves, washed, dried
1 ripe California avocado, sliced
Serves 4
Combine all ingredients. Set aside. Combine chicken breast, water chestnuts, and bean sprouts with creamy
dressing; toss lightly. Line salad plates with lettuce leaves and place avocado slices on top. Scoop chicken salad over avocado. Garnish with fresh herb sprigs if desired. Serve immediately.
1/4 cup plain yogurt
2 Tablespoons mayonnaise
2 Tablespoons thinly-sliced celery
2 Tablespoons thinly-sliced green onion
1/2 teaspoon curry powder
1/2 teaspoons ground ginger
1/2 teaspoons lemon juice
Salad:
2 cooked 6 oz. chicken breasts, chopped
1 4-oz. can sliced water chestnuts, drained
2 cups fresh bean sprouts, rinsed, dried
8 large lettuce leaves, washed, dried
1 ripe California avocado, sliced
Serves 4
Combine all ingredients. Set aside. Combine chicken breast, water chestnuts, and bean sprouts with creamy
dressing; toss lightly. Line salad plates with lettuce leaves and place avocado slices on top. Scoop chicken salad over avocado. Garnish with fresh herb sprigs if desired. Serve immediately.
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