avocado ranch chicken salad
Avocado Ranch Chicken Salad
Avocado makes an exceptionally creamy and healthful dressing for this chicken salad. A bit of ranch dressing with pickled jalapeño adds a tangy spin to the lunchtime classic. Serve it on a slice of whole-wheat toast for an open-face sandwich or in a lettuce cup for a low-carb lunch.
Ingredients:
- 1 ripe avocado, halved and pitted
- ⅓ cup ranch dressing
- 2 tablespoons chopped pickled jalapeño
- 1 tablespoon white-wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 cups shredded or chopped cooked chicken
- ½ cup diced celery
- ¼ cup diced red onion
Directions:
- Scoop avocado into a food processor. Add ranch dressing, pickled jalapeño, vinegar, salt and pepper. Pulse until smooth. Transfer to a medium bowl. Add chicken, celery and red onion; mix with a rubber spatula. Serve at room temperature or refrigerate until cold, about 2 hours.
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