Avocado topped with a creamy and spicy rotisseries chicken salad. This spicy chicken salad in avocado is simple yet delicious, perfect for using up your leftover chicken.
Do you get an extra day off this week for President’s Day? If you do, you are soo lucky. My weekend is extra short this week since I also worked most of Saturday. But it’s been such a fun weekend. At least, what I had of it.
After work on Saturday, I had dinner with my friend Kim, who is from Salinas. It’s not too far from SF, but far enough that we don’t get to see each other often enough. Last time, this year, we were on a cruise to Ensenada. But I think the last time we saw each other was when I visited last summer and toured Monterey and Carmel by the Sea. We had dinner at Bask in North Beach since Kim was craving paella. They have the most amazing tapas. As delicious as tapas is, it’s kinda expensive… Four grilled prawns in garlic for $14 seems a little overpriced. But at least it was good. And the brussels sprouts! Seriously, if you ever end up at Bask, order the brussels sprouts. You won’t be disappointed.
This week, I’m back with a brand new recipe for you. Every once in awhile, we have leftover chicken. And if not, I like to cook chicken and tear them up into pieces to add to soups, pasta, and well, this spicy chicken salad in avocado.
It’s super simple to make. You just need a few minutes to put everything together, especially if you’re using leftover chicken. You probably have all the ingredients ready at home, which makes life so much easier. I love the creamiest of this chicken salad and of course, the hint of spicy. Add celery for crunch, nuts for texture, and dried cranberries for a contrast in flavor. And how can you say no to avocado? Avocado is a must in our house.
In a medium bowl, mix shredded chicken with mayo, Sriracha, chopped celery, walnuts, and dried cranberries. Mix in a pinch of salt and pepper. Spoon the chicken salad into the hollow part of the avocado halves. Top the chicken salad with freshly chopped cilantro or parsley.
Serve the spicy chicken salad in avocado cold.
- 1 cup shredded cooked chicken
- 2 tablespoons mayo
- 1 tablespoon Sriracha
- 1 stalk of celery, chopped
- 2 tablespoons chopped walnuts
- 2 tablespoons dried cranberries
- 1 tablespoon chopped cilantro
- 2 avocados, halved and pits removed
- Pinch of salt and pepper
- In a medium bowl, mix shredded chicken with mayo, Sriracha, chopped celery, walnuts, and dried cranberries. Spoon the chicken salad into the hollow part of the avocado halves. Sprinkle with a pinch of salt. Top the chicken salad with freshly chopped cilantro or parsley.
- Serve the spicy chicken salad in avocado cold.