Chicken Salad on the Half-shell

Chicken Salad on the Half-shell Recipe from USA | Ingredients: Chicken, Avocado, Lemon Juice

Region / culture: USA | Preparation time: 1 hour | Servings: 15

Introduction

Chicken Salad on the Half-shell is a delicious and refreshing dish that is perfect for a light lunch or dinner. This recipe combines tender shredded chicken with crunchy vegetables and creamy avocado for a satisfying and flavorful meal.

History

Chicken Salad on the Half-shell is a modern twist on the classic chicken salad recipe. By serving the salad in avocado halves, it adds a unique presentation and a creamy texture to the dish. This recipe is a popular choice for those looking for a healthy and satisfying meal.

Ingredients

3.5 lb (1.59 kg) boneless chicken breasts, skinned, cooked, and shredded
0.25 cup + additional as needed fresh lemon juice
2 cup sliced celery
2 cup chopped green onion
1.5 cup chopped red bell pepper (about 0.5 lb (227 g))
1 cup chopped fresh cilantro
1.5 cup mayonnaise
salt to taste
black pepper to taste
15 california avocados, divided (7.5 lb (3.40 kg))

How to prepare

Toss the chicken with 0.25 cups of lemon juice.
Stir in the celery, onion, bell pepper, cilantro, mayonnaise, salt, and pepper.
Cover and refrigerate for at least 1 hour.
For each order, halve and seed 1 avocado; brush with lemon juice.
Mound each avocado half with the chicken mixture.
Garnish with 0.25 of an avocado, diced.

Variations

Add diced apples or grapes for a touch of sweetness.
Mix in some chopped nuts for added crunch.
Use Greek yogurt instead of mayonnaise for a lighter version of the salad.

Cooking Tips & Tricks

Be sure to cook the chicken breasts until they are fully cooked and tender before shredding.

- Refrigerating the salad for at least 1 hour allows the flavors to meld together and enhances the taste of the dish.

- Brushing the avocado halves with lemon juice helps to prevent them from browning and adds a fresh citrus flavor to the dish.

Serving Suggestions

Chicken Salad on the Half-shell can be served as a main dish for lunch or dinner. It pairs well with a side of mixed greens or a light soup.

Cooking Techniques

Be sure to cook the chicken breasts until they reach an internal temperature of 165°F (74°C).

- Shred the chicken using two forks for a quick and easy method.

Ingredient Substitutions

You can use rotisserie chicken or leftover grilled chicken instead of cooking and shredding the chicken breasts.

- Substitute red bell pepper with yellow or orange bell pepper for a different flavor profile.

Make Ahead Tips

You can prepare the chicken salad mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply fill the avocado halves with the salad mixture.

Presentation Ideas

Serve the Chicken Salad on the Half-shell on a bed of lettuce or arugula for a beautiful presentation. Garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

Pair Chicken Salad on the Half-shell with a glass of chilled white wine or a refreshing iced tea for a perfect meal.

Storage and Reheating Instructions

Store any leftover chicken salad mixture in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the mixture until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Chicken Salad on the Half-shell contains approximately 350 calories.

Carbohydrates

Each serving of Chicken Salad on the Half-shell contains approximately 15 grams of carbohydrates.

Fats

Each serving of Chicken Salad on the Half-shell contains approximately 25 grams of fats.

Proteins

Each serving of Chicken Salad on the Half-shell contains approximately 20 grams of proteins.

Vitamins and minerals

Chicken Salad on the Half-shell is a good source of vitamin C, vitamin K, vitamin E, and potassium.

Alergens

This recipe contains eggs and mayonnaise, which are common allergens. Please be cautious if you have allergies to these ingredients.

Summary

Chicken Salad on the Half-shell is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Chicken Salad on the Half-shell is a delicious and nutritious dish that is perfect for a light and satisfying meal. With a mix of tender chicken, crunchy vegetables, and creamy avocado, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I can still picture the first time I came across this recipe for Chicken Salad on the Half-shell. It was a warm summer day, and I was visiting my dear friend Martha for a lunch date in her cozy kitchen. Martha was known for her delicious and inventive recipes, and I always looked forward to trying something new whenever I visited her.

On that particular day, Martha had prepared a beautiful spread of dishes, but it was the Chicken Salad on the Half-shell that caught my eye. The presentation was stunning - the chicken salad was served in avocado halves with a sprinkle of fresh herbs and a drizzle of lemon vinaigrette. I had never seen anything like it before, and I couldn't wait to taste it.

As I took my first bite, I was immediately struck by the flavors and textures. The creamy avocado paired perfectly with the tender chicken and the tangy dressing. It was a revelation, and I knew I had to learn how to make it myself.

I asked Martha for the recipe, and she graciously shared it with me. She told me that she had learned it from her own grandmother, who had picked it up from a French chef during a trip to Paris many years ago. The recipe had been passed down through the generations, and now Martha was passing it on to me.

I spent the next few weeks perfecting the recipe, making adjustments here and there until it was just right. I experimented with different seasonings, added a touch of honey to the dressing, and even tried using grilled chicken instead of poached. Finally, I had created my own version of Martha's Chicken Salad on the Half-shell, and it was a hit with my friends and family.

Over the years, I have continued to make this recipe for special occasions and gatherings. It has become a staple in my repertoire, and it never fails to impress. I have shared it with countless friends and even entered it in a few cooking competitions, where it has won me a few ribbons and accolades.

But more than the awards and praise, what I truly cherish about this recipe is the memories it holds. Every time I make it, I am transported back to that sunny day in Martha's kitchen, surrounded by good food and even better company. It reminds me of the joy of discovering something new and the satisfaction of mastering a new skill.

So, whenever I serve my Chicken Salad on the Half-shell, I do so with a grateful heart and a smile on my face. I am grateful for the friendship that brought me to Martha's kitchen, for the knowledge she passed on to me, and for the love and care that goes into every dish I create. And I know that as long as I continue to cook and share this recipe, a part of Martha and her grandmother will always be with me.