This is a lighter, gluten free version of an Avocado Chicken Salad. Paula Dean posted a great looking one on her website at http://www.pauladeen.com/recipes/recipe_view/avocado_chicken_salad today. It looked delicious and decided I have to make it but less fattening. Instead of rice I decided to make it gluten free by using quinoa. I substituted regular mayonnaise with low fat mayonnaise and greek yogurt. Let me know what you think? I haven’t eaten it yet because I’m saving it for dinner along with another salad Curry Chicken Salad with Grapes and Walnuts. We will be having them both for dinner tonight.
Avocado Chicken Salad
- 2 cups chopped cooked chicken (rotisserie works well)
- 1 cup cooked quinoa
- 1 avocado cut up into bite size pieces
- juice of 1/2 lemon
- 1 cup low fat mayonnaise
- 1/2 cup Greek Yogurt
- 1/2 white onion
- 1 clove garlic minced or grated into the sauce
- 1 teaspoon lemon juice
- 1/2 cup chopped parsley
- salt and pepper to taste
Chop rotisserie chicken into 1 inch cubes. White meat seems to work best but you can use either white or dark. Chop avocado and add juice of 1/2 lemon to prevent discoloration. Mix chopped parsley and 1/2 of the avocado with the chicken. Save 1/2 of the avocado for the top of salad.
In food processor, chop 1/2 onion or chop by hand until finely chopped. Mix the mayonnaise, greek yogurt and chopped onion, minced garlic, salt and pepper. Add 1 teaspoon lemon juice to sauce. Mix and taste. Set aside for about 1/2 hour to let the flavors blend. This is like an aioli sauce.
Assemble salad by mixing chicken/avocado mixture with sauce. Top with additional avocado and parsley for decoration. Serves 4 as salad. Makes 6 large sandwiches.