Wednesday, May 22, 2013

avocado garbanzo jicama chicken salad

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 taste

Mash 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.

Related posts from the archives:

1 comment:

Unknown said...

I'm in love with this recipe: it's so perfect for summer lunches. Great photo.