Looking for a versatile salad recipe that’s great on its own, paired with other veggies and also makes a great filling for a sandwich or wrap? This easy to make, creamy Chicken Avocado Salad is all of that, and more!
Prepare rice according to package directions.
Cut the avocados in half; remove the pit and carefully scoop out the flesh. Save the shells, if desired, to use as serving bowls.
Roughly chop the avocado flesh. Toss together with lemon juice, mayonnaise, garlic, hot pepper sauce, salt and pepper in a medium bowl.
Fold in chicken and rice. Chill for 30 minutes. Stuff the reserved shells with the salad or serve on lettuce leaves, if using.
If you’re not a fan of hot pepper sauce, simply omit this ingredient or substitute it with 1 teaspoon of ranch or Italian dressing.
For a mayo-free alternative, use Greek yogurt or sour cream, instead.
Try something different by substituting 1 cup of cooked shrimp for the chicken called for in the recipe.