Avocado Chicken Salad by Paula Deen |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Paula Deen's The Lady & Sons Savannah Country Cookbook . Ingredients:
3 cups cooked chicken, diced |
3 cups cooked white rice |
2 avocados, peeled, diced, and tossed with |
1 tablespoon lemon juice |
3/4 cup onion, chopped |
1 cup mayonnaise |
1 -2 teaspoon pepper |
1 teaspoon salt |
1/4 cup fresh parsley, chopped |
1 large avocado, peeled and mashed with |
2 tablespoons lemon juice |
1 cup mayonnaise |
1/2 cup sour cream |
1/2 teaspoon worcestershire sauce |
1/3 cup onion, chopped |
2 garlic cloves, minced |
1 teaspoon salt |
1 dash cayenne pepper |
Directions:
1. Mix all salad ingredients together and chill.
2. Place all dressing ingredients together in a food processor and blend until smooth.
3. Chill and serve alongside chicken salad.
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