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Avocado Ranch Chicken Salad
“Avocado makes an exceptionally creamy and healthful dressing for this chicken salad. A bit of ranch dressing with pickled jalapeño adds a tangy spin to the lunchtime classic. Serve it on a slice of whole-wheat toast for an open-face sandwich or in a lettuce cup for a low-carb lunch.”
1 ripe avocado, halved and pitted
⅓ cup ranch dressing
2 tablespoons chopped pickled jalapeño
1 tablespoon white-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
3 cups shredded or chopped cooked chicken
½ cup diced celery
¼ cup diced red onion
1Scoop avocado into a food processor. Add ranch dressing, pickled jalapeño, vinegar, salt and pepper. Pulse until smooth. Transfer to a medium bowl. Add chicken, celery and red onion; mix with a rubber spatula. Serve at room temperature or refrigerate until cold, about 2 hours.
To make ahead: Refrigerate, covered, for up to 1 day.