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
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1 ripe avocado, halved and pitted
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⅓ cup ranch dressing
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2 tablespoons chopped pickled jalapeño
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1 tablespoon white-wine vinegar
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¼ teaspoon salt
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¼ teaspoon ground pepper
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3 cups shredded or chopped cooked chicken
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½ cup diced celery
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¼ cup diced red onion
Description
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.
