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Chicken & Turkey - Asst Chicken
Guacamole Chicken Salad
1 large or two small to medium avocados, chopped
1 medium tomato diced
½ 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
Prepare Guacamole:
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.
Prepare Greens:
Wash greens, shred and toss, store in refrigerator until ready to use.
Assemble:
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
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