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Bean Posted March 09, 2006 01:16 PM
Does this ever sound/look good!
Chicken-Guacamole Salad with Cilantro
1989 First Place Winner Robert Andalusia, AL
5 cups Gold Kist FarmsŪ cooked chicken, boned and cut into chunks
1 cup chopped celery
1 1/4 cups chopped onion
1 cup chopped red or green bell pepper
1 cup chopped fresh cilantro
1 cup mayonnaise
4 ripe avocados
1/2 fresh lime, juiced
1 1/4 teaspoon pepper
2 teaspoons ground cumin
3/4 teaspoon garlic powder
3-4 jalapeno peppers, minced, optional
Combine chicken chunks, celery, onion, bell pepper, cilantro and mayonnaise in a large bowl. In a separate bowl, mash avocados, with the lime juice, leaving some chunks. Add to chicken mixture, mixing well. Add pepper, cumin, garlic powder and jalapenos. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Serving suggestions: Serve as is; over a tossed salad; as a dip; as a sandwich in a pita pocket with chopped tomatoes and alfalfa sprouts; or roll into a hot flour tortilla with your favorite toppings.
8-10 servings
Note: This recipe makes a large amount but could easily be halved for a family. To make ahead, make chicken mixture, cover and refrigerate. The guacamole can be made later and stirred in.
Pic-
http://www.goldkist.com/consumer/salads2.asp?recipeID=79
Does this ever sound/look good!
Chicken-Guacamole Salad with Cilantro
1989 First Place Winner Robert Andalusia, AL
5 cups Gold Kist FarmsŪ cooked chicken, boned and cut into chunks
1 cup chopped celery
1 1/4 cups chopped onion
1 cup chopped red or green bell pepper
1 cup chopped fresh cilantro
1 cup mayonnaise
4 ripe avocados
1/2 fresh lime, juiced
1 1/4 teaspoon pepper
2 teaspoons ground cumin
3/4 teaspoon garlic powder
3-4 jalapeno peppers, minced, optional
Combine chicken chunks, celery, onion, bell pepper, cilantro and mayonnaise in a large bowl. In a separate bowl, mash avocados, with the lime juice, leaving some chunks. Add to chicken mixture, mixing well. Add pepper, cumin, garlic powder and jalapenos. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Serving suggestions: Serve as is; over a tossed salad; as a dip; as a sandwich in a pita pocket with chopped tomatoes and alfalfa sprouts; or roll into a hot flour tortilla with your favorite toppings.
8-10 servings
Note: This recipe makes a large amount but could easily be halved for a family. To make ahead, make chicken mixture, cover and refrigerate. The guacamole can be made later and stirred in.
Pic-
http://www.goldkist.com/consumer/salads2.asp?recipeID=79