Every summer I make a point of adding a new chicken salad to my towering pile of chicken salad recipes.  For one thing, I make my beloved buttermilk rosemary grilled chicken ^[1] so dang much that I always have leftover chicken hanging around.  And in the case of this recipe, I also had an unusually large group of avocados rapidly ripening in my kitchen.  Sure, I could have made a vat of guacamole…but then I got a vision of avocado chicken salad with sweet cherry tomatoes, tangy red onions, all nestled on a warm piece of grilled flatbread.  There was no going back.

Now, not only are there wonderful chunks of avocado in this salad, the dressing is also a glorious mixture of creamy avocado, buttermilk, lime juice, mint and a few other things…all whirled up in your food processor or blender in about one minute.  We had a little leftover after I mixed it into the salad, and I put it out on the counter with some tortilla chips and yes, it can double as a dreamy avocado buttermilk dip.  Yum.

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. ^[2]

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.