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.
Ingredients
Directions
Dressing recipe adapted from Everyday Food
Still Hungry?
Gazpacho Chicken Salad from Framed Cooks
Chicken Avocado Cranberry Salad from Leite’s Culinaria
BBQ Chicken Salad from Two Peas And Their Pod







framedcooks
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Great summer meal! Thanks for the link love!
Love your bbq salad! Happy Fourth!
I like the cut of your jib…
Thanks!
I’ve seen avocado used in dressings a LOT recently and I’m totally loving it! I’ll take it over mayo any day!
Agree 100%…I think we should declare avocado the new mayo. You and me.
Great recipe, can’t wait to try it….
Hope you love it as much as we do!
Kate, I adore avocado, but I find once cut, they get unappetizingly brown. I’ve tried using lemon juice, but the color is still “off”. Do you have any suggestions? Thanks!
Hi Amy – yes, that’s a tough one. Lemon (or lime) juice usually does work for me…for guacamole, you can also try saving the pit and putting it in the center of the dip…that sometimes helps. For a recipe like this salad, I just leave the avocado for the very very end and chop it up last minute. But let’s see if any other Framed Cooks readers have other ideas?
The avocados I bought yesterday seem to be nice and ripe…soft. How long can I keep them in my frige? Once I make up the dressing, how long can I store it, and will it turn brown or does the lime juice keep it nice and green?
Thanks, I am looking forward to trying this recipe.
Pop them in the fridge right away, and they should keep for a couple of days. As for the dressing, I’ve only ever made it and gobbled it down right away, so I’m not sure about the brownness question.
My guess is that it would keep through the day because of the lime juice, but I can’t promise. My best advice is to make it right before you serve it – it’s super-fast!
Thank you so much for this great recipe! I can’t wait to try this avocado ranch, I love to make homemade sauces/dressings! I’m also glad to see a chicken salad recipe w/o mayo (I HATE mayo lol).
I’m not the biggest mayo fan either – and mayo versus avocado is SO not a fair fight…we buy avocados in bulk at Costco!
Oh, wow this looks good. Should I admit I’ve had this page open for two days, staring at the scrumptious photos?
I bet that dressing is fantastic. Can’t wait to try it!
Aw, thanks for admitting that – you made my day! xx