Being that I eternally buy things in excess, I had a bag of small Haas avocados that were ripe and in need of immediate consumption. And amazingly enough, I had grown tired of eating How Sweet It Is’s avocado toast (who would have thought eating the same thing for every meal days on end would do that to a person?) despite it being so simple yet ridiculously delicious. So as I scoured my over-stuffed fridge, I noticed two small chicken breasts just chilling at the bottom of my meat drawer, hiding from me since they escaped their spicy fate when I had made butter chicken earlier that week. So obviously, the only thing that comes to my mind is avocado chicken salad.
Ripe avocado problem solved.
Since mashed and pureed avocados are much too thick and creamy to act as a substitute for mayo, I knew I would have to make some sort of aioli out of it. So I whipped out my trusty (if utterly annoying to clean) food processor. Seriously, after the first time I used the food processor, I wondered how I ever survived without it because a blender just simply does not compare in power. Apparently I really, really love creamy, pureed things.
Since I only had two chicken breasts left in the fridge, it wasn’t nearly enough for all of the avocado aioli I ended up with. If you decide to follow this recipe, I would suggest at minimum 1 lb. of chicken or more.
So because I’m weird and wanted to add some extra, savory oomph (probably via MSG) to the aioli, I threw in a few dashes of Maggi seasoning sauce. It’s something I grew up with and associate with ultra-savoriness. I always thought it was a soy sauce when I was younger, but thanks to the wonders of the internet, I now know it doesn’t actually contain soy. Just crack. Delicious, salty crack. Yum! So feel free to omit if adding a soy-sauce like product to avocado sounds utterly bizarre to you.
All of the measurements below are pure and utter guessing. I only have a vague idea about how much of everything I threw into the food processor, because I apparently don’t believe in measurements when it comes to my cooking. (Or, I’m just rationalizing my laziness borne of my soul-crushing loathing of washing dishes.) So take the measurements with a grain of salt and do what I do when I’m cooking: taste constantly!
Seriously though, I eat so much of the food while I’m cooking it that I probably am not entitled to the actual serving I make for the sake of pictures. But I’m a fat kid and eat it (and then some) anywaaaaays.
AVOCADO CHICKEN SALAD
- 2 chicken breasts (1 lb. recommended)
- 1 Persian cucumber (2-3 recommended)
- 7 small avocados
- 3/4 cup Greek yogurt
- 2 tsp lemon juice
- 3-4 tbsp olive oil
- 3 garlic cloves
- 2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp dill
- 1 tsp black pepper
- salt to taste
- 3 dashes of Maggi (optional)
Heat oil in skillet over high heat. Season chicken breasts with salt and pepper to taste. Once skillet is hot, cook chicken breasts for 4-5 minutes each side or until completely cooked through. Remove chicken and set aside to cool.
Slice avocados into halves and remove pits. Spoon all of the avocado into a food processor and add peeled garlic cloves, then pulse for 1 minute to break down the chunks. Use a spatula to scrape down anything stuck to the sides. Add the Greek yogurt and lemon juice and blend for 1 minute until combined. Add in the spices and adjust for taste, then let the food processor run and drizzle in olive by the tablespoon until desired consistency is reached. Blend until completely smooth, scraping down the sides when necessary.
Slice the cucumber into thin rounds and then into small strips. Shred the chicken and combine with cucumber in a large mixing bowl. Mix with all (or however much you want) of the avocado aioli until fully combined, and chill for 1-2 hours before serving.
I made myself a nice little sandwich with some tomato and ultra-squishy bread I had gotten from a Japanese bakery in Little Tokyo. The juicy sweetness of the tomato really made the sandwich for me, and that’s saying A LOT since I usually detest tomatoes and have to force myself to unhappily eat them. But somehow it makes sandwich magic with the avocado chicken salad. The chicken salad alone is just simply not as enjoyable. Even if you don’t like tomatoes, I highly recommend adding them to this sandwich—from one tomato hater to another!
Because I had way too much leftover avocado aioli, I went ahead and made avocado egg salad the next day. Unfortunately, it was simply not as fantastic in a sandwich as its chicken-based predecessor. I think this just proves that the combination of egg and mayo is a perfect match made in heaven that ought not to be tampered with.