Avocado Chicken Salad with Grapes & Pecans

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I’m a life-long lover of avocados. I cut them in half and eat them straight out of the skins with a spoon. My sister, Lauri, makes the best chicken salad ever. Seriously, EVER. She must infuse it with just the right amount of love because it’s perfect every time. I saw a picture of avocado chicken salad a few weeks ago and immediately thought of her super delicious, super simple to make recipe. Let me tell you, this combination is an over-the-top winner!Avocado Chicken Salad with Grapes & Pecans | Culinary CraftinessIt’s so good you won’t worry with a croissant or bun or bread or anything made with the barest hint of wheat. All you need is a spoon. 😋 I’m not saying it isn’t excellent on a croissant, but I didn’t have any. I ate some on a toasted English muffin just ’cause and it was fabulous, but eating it sans bread would make it lower carb and who needs more carbs? Replacing the mayo with just avocado would also make it lower saturated fat, but I had to add a smear to the muffin. In fact, I first made the batch without any mayonnaise, but decided I loved it more with it.

If you’re not going to be able to use up the entire batch in one meal, use 2 teaspoons of lemon juice when making it. Never use lime with avocado, it overpowers all that yummy goodness. I know it’s how Americans make guacamole, but it’s not how Mexicans make it and I’m sure they’ve got it right since they invented it! 😃 If you can eat it all without any citrus, all the better, but avocado won’t store well without some sort of acid to keep it from turning brown.

Avocado Chicken Salad

3 large chicken breasts (boneless/skinless is easier, but bone-in split breasts work fine)
2 whole ripe avocados
2 tsp. lemon juice (bottled works fine, but fresh squeezed is better)
1 cup of pecans, coarsely chopped
2 cups grapes, cut in half longways
1-2 heaping tablespoons of mayonnaise
1 tsp. Salt
Dash or 2 of pepper, if desired

Cover the chicken breasts with water in a pot. Add salt and bring to a boil. Reduce to simmer and let cook for 15-20 minutes until the meat is cooked through, no longer pink, and juices run clear when cut with a knife. If you’re a Nervous Nelly, you can poke a meat thermometer into one and see if the internal temp hits 165°F. Remove to a plate to let cool.

Cut open the avocados, remove the pits, and scoop into a medium-sized bowl. Add the lemon to the avocado then mash and mix well. Roughly chop the pecans and cut the grapes in half. Pull the chicken from the bones and chop the meat into small pieces. DON’T SHRED. Add it to the bowl along with the mayonnaise and mix well.

Chill in fridge for a few hours. Eat with spoon or plop a nice pile onto your favorite bread product.

Avocado Chicken Salad with Grapes & Pecans | Culinary Craftiness

Run a knife around the avocados to split in half

Avocado Chicken Salad with Grapes & Pecans | Culinary Craftiness

Lay the pit half on the chopping board & whack straight down with a chef’s knife. Cradle the avocado in your palm with the knife still in it and gently twist pit out. Carefully whack the pit off the knife into the sink or trash.

Avocado Chicken Salad with Grapes & Pecans | Culinary Craftiness

Scoop the avocado meat out with a spoon.

Avocado Chicken Salad with Grapes & Pecans | Culinary Craftiness

Smash with the back of a fork.

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Avocado Chicken Salad with Grapes & Pecans

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 8

Serving Size: 1/2 cup

Calories per serving: 294.7

Fat per serving: 23.0g

Avocado Chicken Salad with Grapes & Pecans

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 3 large chicken breasts (boneless/skinless is easier, but bone-in split breasts work fine)
  • 2 whole ripe avocados
  • 2 tsp. lemon juice (bottled works fine, but fresh squeezed is better)
  • 1 cup of pecans, coarsely chopped
  • 2 cups grapes, cut in half longways
  • 1-2 heaping tablespoons of mayonnaise
  • 1 tsp. Salt
  • Dash or 2 of pepper, if desired

Instructions

  1. Cover the chicken breasts with water in a pot. Add salt and bring to a boil. Reduce to simmer and let cook for 15-20 minutes until the meat is cooked through, no longer pink, and juices run clear when cut with a knife. If you're a Nervous Nelly, you can poke a meat thermometer into one and see if the internal temp hits 165°F. Remove to a plate to let cool.
  2. Cut open the avocados, remove the pits, and scoop into a medium-sized bowl. Add the lemon to the avocado then mash and mix well. Roughly chop the pecans and cut the grapes in half. Pull the chicken from the bones and chop the meat into small pieces. DON'T SHRED. Add it to the bowl along with the mayonnaise and mix well.
  3. Chill in fridge for a few hours. Eat with spoon or plop a nice pile onto your favorite bread product.
https://culinarycraftiness.com/avocado-chicken-salad/

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