California Avocado and Chicken Salad

California Avocado and Chicken Salad Recipe - A Delicious Taste of USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

This California Avocado and Chicken Salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of tender shredded chicken, crisp bell peppers, creamy California avocados, and crunchy fried rice sticks creates a satisfying and flavorful meal.

History

This recipe is a modern twist on traditional chicken salad, incorporating California avocados for added creaminess and flavor. The addition of fried rice sticks adds a unique texture and crunch to the dish, making it a standout recipe that is sure to impress.

Ingredients

1.5 cups seasoned rice vinegar [1]
1 tsp red pepper flakes
1.5 cups canola oil
3 lb (1.36 kg) cooked, shredded chicken
1 lb (454 g) julienned yellow bell pepper
1 lb (454 g) julienned red bell pepper
12 oz (340 g) sliced green onion
1 lb (454 g) rice sticks
8 california avocados
green onion, slivered lengthwise - as needed for garnish

How to prepare

Whisk together vinegar and red pepper flakes; then whisk in oil.
Reserve the mixture.
Combine chicken, bell pepper, and green onion; then fold in the reserved dressing.
Deep fry rice sticks in batches of 2 oz (57 g) for about 3 seconds; then turn and fry for another 3 seconds.
Drain the fried rice sticks well.
Just before serving, dice California avocados and gently fold them into the chicken salad.
For each order, break up the fried rice sticks on a serving plate.
Mound 1.25 cups of the salad mixture on top of the rice sticks.
Garnish with slivers of green onion.

Variations

Add diced tomatoes or cucumbers for extra freshness and flavor.
Substitute grilled shrimp or tofu for the chicken for a different protein option.
Top the salad with toasted nuts or seeds for added crunch.

References

↑ seasoned rice vinegar contains salt and sugar

Cooking Tips & Tricks

Be sure to shred the chicken while it is still warm for the best texture and flavor.

- When frying the rice sticks, be careful not to overcrowd the pan to ensure they cook evenly and become crispy.

- Gently fold in the diced California avocados at the last minute to prevent them from turning brown and losing their creamy texture.

Serving Suggestions

This salad can be served on its own as a light meal, or paired with a side of crusty bread or a simple green salad for a more substantial meal.

Cooking Techniques

Shred the chicken while it is still warm for the best texture.

- Deep fry the rice sticks quickly to achieve a crispy texture without burning them.

- Gently fold in the diced California avocados at the last minute to prevent them from turning brown.

Ingredient Substitutions

Use olive oil or avocado oil in place of canola oil.

- Substitute other types of bell peppers for the yellow and red bell peppers.

- Use regular rice noodles or vermicelli in place of rice sticks.

Make Ahead Tips

The chicken salad can be prepared in advance and stored in the refrigerator for up to 2 days. Wait to add the diced California avocados until just before serving to prevent them from browning.

Presentation Ideas

Serve the salad on a bed of mixed greens or lettuce for a colorful and vibrant presentation. Garnish with additional slivers of green onion for a pop of color.

Pairing Recommendations

This California Avocado and Chicken Salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a sparkling water infused with fresh citrus slices.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a skillet over low heat until heated through, being careful not to overcook the avocado.

Nutrition Information

Calories per serving

Each serving of this California Avocado and Chicken Salad contains 380 calories.

Carbohydrates

This California Avocado and Chicken Salad is a low-carb dish, with only 12 grams of carbohydrates per serving.

Fats

The healthy fats in this dish come from the canola oil and California avocados, providing a total of 25 grams of fat per serving.

Proteins

With 28 grams of protein per serving, this salad is a satisfying and protein-rich meal option.

Vitamins and minerals

California avocados are a good source of vitamins C, E, K, and B-6, as well as folate and potassium. Bell peppers are rich in vitamin C and antioxidants.

Alergens

This recipe contains gluten from the fried rice sticks. It may also contain soy if the seasoned rice vinegar contains soy sauce.

Summary

Overall, this California Avocado and Chicken Salad is a nutritious and balanced meal option, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This California Avocado and Chicken Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a mix of tender chicken, crisp bell peppers, creamy California avocados, and crunchy fried rice sticks, this salad is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day in California, and I had just finished browsing through a local farmers market. As I strolled past the booths of fresh produce, my eyes landed on a display of vibrant green avocados. The vendor, a kind elderly woman with a warm smile, caught my attention and beckoned me over.

"Would you like to try some California avocados?" she asked, holding out a ripe fruit for me to sample. I took a bite and instantly fell in love with the creamy texture and buttery flavor.

"That is delicious!" I exclaimed, feeling a rush of inspiration. "Do you happen to have any recipes that feature avocados?"

The woman's eyes lit up with excitement. "Why, yes, I do! I have a recipe for California Avocado and Chicken Salad that has been passed down in my family for generations. Would you like me to write it down for you?"

I eagerly accepted her offer, pulling out a pen and paper from my purse. As she dictated the ingredients and instructions, I listened intently, soaking in every detail. The combination of tender chicken, ripe avocados, crunchy vegetables, and zesty dressing sounded like a match made in culinary heaven.

Once I had the recipe in hand, I thanked the woman profusely and headed home to give it a try. As I gathered the necessary ingredients and started preparing the salad, I felt a sense of excitement and anticipation building within me. This dish had the potential to become a new family favorite, and I couldn't wait to see the smiles on my loved ones' faces when they tasted it.

The process of making the California Avocado and Chicken Salad was a labor of love. I cooked the chicken until it was tender and juicy, then shredded it into bite-sized pieces. I diced up the ripe avocados, crisp cucumbers, and juicy cherry tomatoes, savoring the vibrant colors and fresh flavors. The homemade dressing, a tangy blend of lemon juice, olive oil, and herbs, added the perfect finishing touch to the dish.

As I tossed everything together in a large bowl, the aroma of the salad filled my kitchen, making my mouth water in anticipation. I couldn't resist sneaking a taste, and as soon as the flavors exploded on my taste buds, I knew I had stumbled upon something truly special.

When my family gathered around the dinner table that evening, I proudly presented the California Avocado and Chicken Salad as the star of the meal. As they took their first bites, their eyes widened in delight, and a chorus of "Mmm's" and "This is delicious!" filled the room. I felt a surge of joy and satisfaction knowing that I had created something that brought so much happiness to my loved ones.

From that day on, the California Avocado and Chicken Salad became a staple in our household. Whenever I made it, memories of that hot summer day at the farmers market flooded back, reminding me of the kind woman who had shared her family recipe with me. I made a few tweaks to the original recipe over the years, adding my own personal touch here and there, but the essence of the dish remained the same – a celebration of fresh, flavorful ingredients that came together in perfect harmony.

As I sit here now, reflecting on the journey that led me to discover the recipe for California Avocado and Chicken Salad, I am filled with gratitude for the experiences and people that have shaped my culinary adventures. Each dish I create is a testament to the love, passion, and dedication that I pour into my cooking, a legacy that I hope to pass on to future generations. And as I take a bite of the salad that started it all, I can't help but smile, knowing that each mouthful is a taste of the memories and stories that make it so special.