When you click on this weeks FNCCC chef and then select "low-calorie" or "low-fat" only 10 of over 1200 recipes pop up. Can you guess who it is? Paula Deen! I made her Banana Pudding last fall, so I decided to do a more savory dish this time. I made some alterations, so watch for my notes in italics.
Avocado Chicken Salad
Courtesy Paula Deen
3 cups cooked, diced chicken
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion (I used one very small onion)
1 cup mayonnaise (Since the dressing below also includes 1 cup of mayo, I completely left this out)
1 to 2 teaspoons pepper (I went for a few grinds of freshly ground)
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
Thick, crusty bread, multi-grain or sourdough, for serving
Lemon wedges, for garnish (I'm just not that fancy so I didn't garnish mine with lemons!)
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise (I used yogurt mayo and probably only did about 3/4 cup)
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad. (I mixed this in with the salad itself instead of serving on the side)
Mix all ingredients and chill. Pass with avocado dressing (again, I mixed the dressing into the salad because I ditched the mayo in the first group of ingredients). Serve on the crusty bread.
THE VERDICT: We both liked this. It's a bit different but not too bad! I think I'll use a bit of vinegar in the dressing next time because it was a little sweeter than I expected. I think that if I'd used regular mayo that wouldn't have been an issue though, so keep that in mind. It also could've been due to the fact that I forgot to salt the dressing and was just salting the salad afterwards.