This avocado chicken salad is herbaceous, bright and creamy. The blend of cilantro, dill and chives pairs nicely with fresh avocado. Enjoy this easy chicken salad over lettuce, on crackers or in a wrap.
Ingredients:
½ cup firmly packed fresh cilantro leaves and tender stems
½ cup coarsely chopped fresh chives, plus more for garnish
¼ cup firmly packed fresh dill fronds
1 tablespoon drained capers
1 teaspoon lemon zest, plus more for garnish
1 tablespoon lemon juice
2 cloves garlic
¾ teaspoon salt
½ teaspoon ground pepper
2 ripe avocados, halved and pitted, divided
⅓ cup mayonnaise
¼ cup whole-milk plain strained yogurt (such as greek-style)
3 cups shredded cooked chicken breast
Directions:
Combine ½ cup cilantro, ½ cup chives, ¼ cup dill, 1 tablespoon capers, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 cloves garlic, ¾ teaspoon salt, ½ teaspoon pepper and the flesh from 1 avocado in a food processor; process until finely chopped, about 30 seconds. Add ⅓ cup mayonnaise and ¼ cup yogurt; process until smooth, 1 to 2 minutes.
Dice the remaining avocado and place in a medium bowl. Add 3 cups chicken and the dressing; stir gently until combined and evenly coated. Serve at room temperature or refrigerate until cold, about 2 hours. Garnish with additional chives and lemon zest, if desired.
