|Guacamole Chicken Salad
1 large or two small to medium avocados, chopped
1 medium tomato diced
˝ small red onion, slivered
1 small jalapeno, minced - or dashes of hot sauce (optional)
juice of one large lime
2 tablespoons olive oil
1/4 teaspoon fine sea salt, to taste
1/4 teaspoon black pepper, to taste
2 TBS minced cilantro, parsley or chives
Grilled chicken, approx 1 cup shredded or cubed (leftover is fine)
2 cups iceberg or other lettuce, shredded
1.5 cups shredded green cabbage*
1 cup shredded purple cabbage*
Corn chips or warm corn tortillas
Garnish: 1 cup cherry tomatoes, split; lime wedges; Tony’s Tequila Lime Sauce or sour cream
In a large bowl toss avocado, diced tomato, onion and jalapeno with lime, olive oil, salt, pepper and cilantro - taste and adjust as desired. Rest at room temperature for up to one hour - or store in refrigerator and warm to room temperature before using.
Wash greens, shred and toss, store in refrigerator until ready to use.
Shred warm chicken (or warm leftover chicken). Separate greens to 2 plates and top with half of the avocado mixture. Top with shredded chicken and garnish with cherry tomato halves, limes and Tequila Lime Sauce or sour cream and cilantro - serve with corn chips or warm tortillas.
*Note: prepared cole slaw greens can replace the cabbages. Also great with shredded lettuce or cabbage on a roll or in a tortilla wrap.
– Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com