Pinterest introduced me to the idea of using avocado as the creamy element for a chicken salad. Hallelujah! I have an aversion to mayonnaise (worst foodie ever, I know), so I'm always excited to find new ingredient-binding possibilities.
Inspired by guacamole, I decided to make the whole chicken salad Mexican-influenced. Instead of celery for crunch, I used Jicama, and I added garbanzo beans, cilantro and cumin to add to the south-of-the-border gusto. I also added a little bit of Créma, a Mexican sour cream, for added tang and richness. If you are going for lower fat or vegan I don't think the salad would suffer without it.
This is my new favorite quick meal, I think. The big drawback is that avocado browns quickly. My salad stayed mostly green overnight, and even when it got a bit brown, it still tasted okay. Anyway, plan to make this for several people, or halve the recipe, as it just doesn't last long.
Avocado Garbanzo Jicama Chicken Salad-2 ripe avocados
-juice from 1 lime
-1 can garbanzo beans, rinsed and drained
-1 small jicama, peeled and cubed
-1 cup cooked chicken, chopped
-1 handful cilantro, chopped
-2 Tablespoons Créma or Sour Cream
-1 teaspoon cumin
-salt and pepper to tasteMash the avocados with the lime juice until creamy. Fold in the rest of the ingredients. Serve immediately in a tortilla (I loved it in a wheat tortilla that I heated up over direct flame for some charred spots!), on bread or on some fresh greens. Garnish with tomatoes, cilantro and fresh lime. And Tapatio hot sauce, duh.
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