Fridge Friday: Avocado Chicken Salad, No-Mayo

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Another day, another toast! With chicken salad, no mayo anyone? This toast recipe is the last one I’ll post for a while, but as I previously mentioned open-faced sandwiches have been my go-to rushed meals recently. And since this chicken salad is so good, I figured that I’d share it with you even if I recently posted another toast recipe (combining Scrambled eggs, broccoli rabe, and shiitake!).

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I mean, just look at this creamy close-up! Absolutely no need for mayo here, thanks to a mashed avocado and yogurt blend. Chances are you probably have all the ingredients in your fridge/pantry already, and it’s a delicious way to use leftover chicken, whether rotisserie or even cooked chicken breasts. Another ingredient that I substituted is walnuts. Though I know that some delis add them to their chicken salad, I prefer pine nuts, as they add a very subtle sweetness to the mix, which I really love. No need for grapes or dried fruit in that salad either! Finally, it’s also accommodating because if you don’t have chicken on hand, this base recipe works wonders with tuna! Bon appétit!

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Total time: 5 minutes

Ingredients

  • Shredded leftover rotisserie chicken (as much as you want!)
  • 1 slice of sourdough
  • 1/2 avocado
  • 1 tbsp plain yogurt
  • a handful of pickled baby onions
  • 3 cherry tomatoes
  • a few pine nuts
  • fresh chives
  • salt & pepper

Directions:

  1. Start by mincing the onions and the chives, and dicing the tomatoes.
  2. Toast the slice of bread.
  3. Meanwhile, mash the avocado and blend it well with the yogurt. Add the shredded chicken, tomatoes, pickled onions, pine nuts, chives, and season with salt & pepper.
  4. Serve on the piece of toast, with a drizzle of olive oil. Enjoy!

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Temps total: 5 minutes

Ingrédients

  • Restes de poulet roti effilés (autant que vous voulez!)
  • 1 tranche de pain de campagne
  • 1/2 avocat
  • 1 c.s de yaourt nature
  • une poignée de petits oignons
  • 3 tomates cerises
  • quelques pignons
  • ciboulette fraiche
  • sel et poivre

Etapes:

  1. Commencez par émincer les petits oignons et la ciboulette, puis coupez les tomates en petits dès.
  2. Mettez le pain à griller.
  3. Pendant ce temps, écrasez l’avocat, et mélangez le avec le yaourt. Ajoutez le poulet effilé, les tomates, les oignons, les pignons, la ciboulette, et assaisonnez avec du sel et du poivre.
  4. Tartinez le pain grillé avec le mélange et finissez avec un filet d’huile d’olive. Bon appétit!
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4 thoughts on “Fridge Friday: Avocado Chicken Salad, No-Mayo

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