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Diablo Avocado Traditional Chicken Salad

Serves: 4
Serve in avocado halves, over greens, in a tortilla, with crackers, or on sandwich or pita bread.


  • 1-1/2 cups precooked or poached chicken chopped into 1/4 inch cubes, recipe follows 1 apple chopped into 1/4 inch cubes
  • 1 celery stalk, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup chopped pecans
  • 1 clove garlic, minced
  • 1/4 cup lemon or lime juice (juice of 2 lemons/limes)
  • 1/4 cup Diablo Verde Creamy Cilantro Sauce 1/2 avocado, seeded, peeled, and cubed
  • Salt and pepper to taste

Poached Chicken Ingredients:

  • 2 medium uncooked chicken breasts
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Salad Directions:

  • Combine cooked chicken, apple, celery, red onion, pecans, garlic, and lemon or lime juice in a large bowl. Stir to combine.
  • Add Diablo Verde, stir to coat, then add avocado and gently mix all ingredients. Season with salt and pepper.

Poached Chicken Directions:

  • Place chicken breasts in a medium saucepan with garlic, lemon juice, salt, and enough water to fully cover the chicken by an inch. Heat over medium-high heat until water boils, turn down heat and simmer 15 minutes or until chicken is fully cooked.

Recipe courtesy of Maite McCollam
Photo by Sari M Bailey

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