Chef Keith Snow demonstrates how to make a delicious and healthy twist on the classic Chicken Salad.
Diced poached chicken
1 Cup (16 tbs)
1⁄2 , minced
3 Tablespoon (As A Substitute For Mayonnaise)
1 Pinch (To Taste, Harvest Eating)
1. Cut Avocado in half. Remove pit and discard. Scoop out each half and chop into small pieces. As seen in the video, cut a small slice off the back of each half of the avocado, so they will sit in place and be used as little “bowls”.
2. Combine all ingredients in a mixing bowl. Fold carefully to incorporate but not mash all ingredients.
To serve: scoop large portions into each empty avocado half.
When you wish to stockpile your plate with loads of nutrients, salad is the best choice. However, salads doesn't alays mean deep greens and reads and yellows. Chef Keith Snow shows you how to toss up a delicious chicken salad and further flavors it up using stuffed avocado. A lip-smacking salad indeed!