But its main reason for being is to mix into this incredibly easy salad. Find a big bowl and toss in some cold cooked and shredded chicken, sliced cherry tomatoes, chopped red onion, cubed avocado and some salt and pepper. Pour on the dressing in stages, mixing as you go, until it has as much dressing as you like.
Now, you can definitely serve this salad on lettuce, on regular bread or on toast, but I have to tell you that eating it on a piece of warm flatbread that is fresh off your grill takes it to whole new heights of wonderfulness. Grilled flatbread is as easy as it gets, bread-wise…click here to get my favorite way to make it.
And with that, my Chicken Salad for 2012 is in the books. And it’s only July! I might have to come up with another one…stay tuned to this channel.
Dressing recipe adapted from Everyday Food
Gazpacho Chicken Salad from Framed Cooks
Chicken Avocado Cranberry Salad from Leite’s Culinaria
BBQ Chicken Salad from Two Peas And Their Pod