The Scoop
Guacamole Chicken Salad combines avocados and chicken for a picnic-perfect dish.
The inspiration for my Guacamole Chicken Salad came during an impromptu picnic I organized on the sprawling hills of Griffith Park the summer I finally got my driver’s license. That rite of passage opened up the city for me, allowing explorations beyond the familiar streets of my neighborhood. On a particularly brisk Sunday morning, my friends and I decided to celebrate our newfound freedom with a grand outdoor feast. The challenge was creating something that could be effortlessly packed and devoured in the scenic setting, so I raided the fridge and pantry for possibilities.
With leftover chicken from the previous night and a couple of ripe avocados begging to be used, a light bulb went on. Avocado mash is practically a required staple among my friends, so why not elevate it into something more substantial? I brought in my trusty green onions and a kick of jalapeño for a bit of edge, ensuring our meal had a satisfying zing. One practical trick I discovered was letting the assembled salad chill briefly, allowing the flavors to meld perfectly for our scenic snacking adventure.
The tapestry of colors from diced cherry tomatoes and fresh cilantro added a vibrancy that matched the lush park surroundings. A squeeze of lime juice rounded it all off with a citrusy flair. We spread the mix over tortilla chips and ate it straight from the container—no complaints there. That adventure gave me a renewed sense of independence, teaching me that the best meals often come from a dash of creativity and the spontaneity of the moment.
Ingredients
For the chicken salad:
- 2 1/2 cups chicken, cooked and shredded
- 2 large avocados, mashed
- 2 stalks green onion, green and white parts, thinly sliced
- 1 jalapeño, seeds removed, finely diced
- 1/2 cup cherry tomatoes, diced
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- garlic salt, to taste
- black pepper, to taste
Optional, for serving:
- tortilla chips, to taste
- crackers, to taste
- lettuce, to taste
Directions
- In a large bowl, add the chicken, the avocados, the green onions, the jalapeños, the tomatoes, the cilantro, and the lime juice and toss to combine.
- Taste the chicken salad mixture and season it with the garlic salt and the black pepper, as needed.
- Optionally, cover the chicken salad with plastic wrap and chill in the refrigerator for 10-15 minutes.
- Serve with the tortilla chips, the crackers, and the lettuce.
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