Easiest Way to Make Favorite Avocado Chicken Potato Salad

Avocado Chicken Potato Salad. Slice chicken and bacon into strips. Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp. Drain chicken and bacon on kitchen paper.

Peel avocado and cut into chunks; coat with lemon juice. Whisk olive oil, vinegar, yogurt, and pepper in a small bowl. Place all ingredients in large bowl.

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, avocado chicken potato salad. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Avocado Chicken Potato Salad is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Avocado Chicken Potato Salad is something that I’ve loved my whole life.

Slice chicken and bacon into strips. Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp. Drain chicken and bacon on kitchen paper.

To begin with this particular recipe, we have to first prepare a few components. You can have avocado chicken potato salad using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Avocado Chicken Potato Salad:

1. {Make ready of grilled chicken, quarter cut.
2. {Make ready of boiled baby potatoes or regular,.
3. {Make ready of avocado flesh.
4. {Prepare of sweet pickle relish.
5. {Make ready of small red onion, chopped.
6. {Get of celery stalk with leaves, chopped (only if eating the salad right away).
7. {Prepare of fresh basil leaves (only if eating the salad right away).
8. {Prepare of green chili.
9. {Get of Salt.
10. {Make ready of drizzle Mayo (optional).

Peel avocado and cut into chunks; coat with lemon juice. Whisk olive oil, vinegar, yogurt, and pepper in a small bowl. Place all ingredients in large bowl. Great recipe for Avocado Chicken Potato Salad.

Steps to make Avocado Chicken Potato Salad:

1. Cut your grilled chicken with scissors or fingers into chunky strips. I grilled mine on a George Foreman Lean Mean Grill, where oil is not needed and its own oil drips off. Grill yours on whatever you have available that doesn't use oil. Season well and try to baste your chicken with your marinade every so often to make it tasty and juicy. I used Select's All Purpose Seasoning (Moroccan tastes great with grilled chicken too), lemon, Maggi Savor or Knorr Seasoning, salt and chili powder as marinade (2 hrs or more)..
2. Slice your (salted) boiled potatoes into quarters or bite size pieces..
3. Combine your chopped onion, celery, basil (don't add if you're planning to store in fridge and eat a little at a time for a few days, or just add fresh daily before serving), pickle relish and chicken in a bowl..
4. Add your avocado (3/4 of it). I used a teaspoon and sort of shaved off flesh thinly from the skin/peel. My avocados were ripe and quite soft which was perfect (mushy texture). It was easy to mix in with the bowl ingredients. Taste, as your chicken seasoning might have enough saltiness, if not, add a pinch. Taste again- remember you added salt to your potatoes, so don't add too much. This is how it should look. Yummy even without potatoes yet..
5. Once you're good with the taste, add your potatoes. Mix in to cover all pieces. Taste. Check if you have dressed your salad enough. If not, top it up with your remaining avocado. Then squirt a little mayo if desired. Mix the mayo-avocado on top before mixing it in the potato salad. This is done only if you think your salad needs more dressing. It would depend on how much potatoes you used..
6. Cover and refrigerate. I find it nicer chilled before serving. Serve with bread, crackers, as snack, or as a side for your Main. I find it goes well with no-sauce meat dishes. Finished product below, with well-dressed potatoes (not wet or oozing). Add garnish on top if desired..
7. Served in a bed of lettuce.

I love a good potato salad with chicken bits but wanted to go healthier by omitting the eggs and using lesser, or no, mayonnaise. I thought Avocado might be a good substitute. A creamier, tastier, healthier potato salad! 🙂 Try it! Place the potato salad in a large bowl, mix in mustard, mayonnaise and salt and pepper. Add the chicken and avocado and gently toss to combine.

So that’s going to wrap this up for this special food avocado chicken potato salad recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!