This chicken salad is the dish that will turn your life into a beautiful musical dream where tiny animals will come carry you about your house dancing and cleaning….sorry…its 60° outside and I’m a little high on life today.
The sauce I use for this recipe is so much purer than mayo, but in no wise lacking in flavor. I adapted it from one Emeril Lagasse uses for his mahi mahi.
Chicken salad does scream spring doesn’t it? It’s fresh, cold or room temp, it has the perfect blend of crunchy and creamy, salty and sweet. My hubby gets maybe a little TOO excited over my chicken salad.
2 rotisserie or other cooked chicken breasts
1/4 cup thinly sliced green onions
1/4 cup thinly chopped red onion
1/4 cup thinly sliced red cabbage
2/3 cup chopped walnuts
3/4 cup sliced or quartered grapes (any color works (get creative!)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
For the Sauce:
1/4 cup toasted almonds
2 tbsp avocado oil
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp honey
1 1/2 tsp stone ground mustard
1/4 tsp kosher salt
1/8 tsp black pepper
1/2 Haas avocado
Blend all sauce ingredients well (it will be thick, see below) and pour over chicken salad ingredients, mix well, add additional salt and pepper to taste, enjoy!!