Chicken Avocado Salad

26 May

(serves 6-8)
Chicken Salad is everyone’s favourite. It tastes even better if you make it with brined chicken and avocado. In this recipe, I’ve replaced some of the mayonnaise with a combination of chicken stock and cream cheese to give the salad more layers of flavour. Cumin is also used  to evoke a slight oriental undertone. You can serve it on its own, as a sandwich or as a side dish. You can’t get any more versatile than that.

note: this recipe assumes you have already poached chicken according to my brined chicken breast recipe.


  1. Poached Chicken Breasts (2 havles)
  2. Potatoes (2 large)
  3. Avocado(2)
  4. Leek (0.5 cup, chopped)
  5. Soft Cream Cheese (4T)
  6. Mayonnaise (3T)
  7. Cumin
  8. Chopped Parsley


  1. Peel your potatoes, cut them in half and then boil them for about 20 minutes. After the boiling is done and the potatoes have cooled, cut them into 1/2 inch cubes.
  2. In the meanwhile, cut your poached chicken breast also into 1/2 inch cubes. In a salad bowl, drench the chicken in half the concentrated stock left over from the dry poaching process.
  3. Slice the leek into rings and stir fry them in a pan with 3T of olive oil over a low flame till they break apart into limp rings. Turn the heat off and while the pan is still hot add 4T cream cheese (Philadelphia, tub version), 3T mayonnaise, 1/3 t of cumin and the other half of the concentrated chicken stock. Stir till everything in the pan is well mixed and allow to cool. This is your dressing.
  4. Cut around the seed of each avocado such that the avocado is halved but attached via the seed only. Twist to pull each avocado into two pieces. One half will still have the seed attached, bulging out. Repeat the same process with this half so the seed becomes attached to a quarter of the avocado, at which point you should be able to wriggle out the seed with your hands. With the flat end of the avocado pieces on the cutting board, slice away the hard skin. Next, cube your avacado to the same size as the chicken and potato.
  5. Add all the components to the chicken in the salad bowl, sprinkle on 1t white pepper and 1T parsley flakes. Gently fold the salad with a large spoon till the dressing covers every piece of the salad.
  6. Cover with cling wrap and refrigerate for a minimum of 2 hours before serving.


  • I’ve kept this chicken salad recipe simple. I urge you to experiment to get your own personal version. Apple, walnuts, raisins, pine nuts, boiled egg, raw red onion bits and ham are some things commonly found in chicken salad.
  • If you want a tasty chicken salad sandwich, skip the potatoes and put everything else between slices of bread. I sometimes also serve my chicken salad with pieces of toasted milk loaf as pictured.
  • You should use the riper avocados with black skin. The green-skinned ones can’t be eater raw. Leave the avocado to the last as avocado changes colour quickly if left exposed to the air.
  • No salt is needed as the chicken is brined and the stock is salty. If you chicken is left over from another source, you’ll need to make a 1/4 cup of stock using 1/4 of a chicken cube.
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Posted by on May 26, 2011 in Appetizers, Poultry, Recipe, Salad


Tags: , , , , ,

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