I’m on a salad kick these days, especially because they are a great way to use up leftover ingredients, like a roasted chicken. This Guacamole Chicken Salad from Tasty Kitchen member Natalie Perry looked dreamy. It includes avocado and roasted chicken, two of my favorite things in the universe, plus a whole host of other delicious ingredients. Try this today!

You will need: salsa verde or green chilies, plain Greek yogurt, ground cumin, feta or cotija cheese, avocado, lime juice, cilantro, scallions, and chopped roasted chicken.

In a bowl combine the scallions, chicken and yogurt …

Along with the salsa verde and cilantro.

Sprinkle your cheese on top.

And add the chopped avocado and lime juice.

Next sprinkle with the ground cumin and give it a stir.

Put several big spoonfuls over your favorite lettuce or on a slice of bread and dig in. You can use extra big lettuce leaves and make lettuce wraps or scoop it up with tortilla chips. This was light and delicious, a perfect lunch or picnic dish. Keep it on your list as the months get warmer!

Thank you Natalie for this delicious recipe. Check out her website Perry’s Plate for other fab recipes!

Printable Recipe

Guacamole Chicken Salad

by Natalie | Perry's Plate on September 7, 2012 in Meat Salads, Salads September 7, 2012 Meat SaladsSalads

See post on Natalie | Perry's Plate’s site!

5.00 Mitt(s) 2 Rating(s)

Prep Time: 15 mins

Cook Time: -

Difficulty: Easy

Servings: 3

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Description

Leftover chicken comes to life smothered in a deconstructed guacamole!

Ingredients

• 2 cups Leftover Cooked Chicken, Cubed Or Shredded
• ⅓ cups Whole Plain Greek Yogurt
• 3 Tablespoons Salsa Verde (or A 4-ounce Can Of Diced Green Chiles)
• 1 whole Green Onion, Chopped
• ¼ cups Fresh Chopped Cilantro
• ¼ cups Crumbed Cotija Or Feta Cheese
• ½ whole Avocado, Pitted, Peeled, And Diced
• ½ whole Lime, Juiced
• 1 pinch Salt To Taste
• 1 pinch Cumin (a Generous Pinch)

Preparation Instructions

In a medium bowl combine the chicken, yogurt, salsa verde, onion, cilantro, and Cotija cheese. Mix thoroughly. Gently fold in the avocado. Add the lime juice, salt, and cumin and stir again gently. Taste and adjust seasonings if necessary.

Serve wrapped in a tortilla, in a pita, with chips, or over salad greens. Or by itself.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.