Spicy Avocado Chicken Salad

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Everyone knows the summertime is all the about tomatoes, which of course is something we at Royito’s get excited about. Today, though, I’m here to bring the spotlight on another hero of the season: avocados. Sure, like tomatoes, you can get avocados year round, but they’re never as perfect or abundant as they are in the summer. (And with abundance comes a cheaper price too!)

One of my all time favorite breakfasts goes like this: sliced avocado, Royito’s, and an extra spritz of lemon juice. That’s it- maybe a piece of whole wheat toast. Here I have taken that concept and made it something a little heartier that can be eaten for any meal of the day- chicken salad. Here I replaced the typical mayo-based dressing with a spicy avocado aioli. Not only is this much healthier than regular chicken salad, but to me, it is much more delicious.

Making this avocado aioli could not be more simple. Toss some diced avocado, Royito’s, lemon juice and minced garlic in a food processor. Pulse, pulse, pulse. Stream in a bit of olive oil in the top. Boom.

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Taste for seasoning, you might want to add a bit of salt.

The rest is just chopping. I used a rotisserie chicken I bought from the store to make my life easier- diced that up with some red onion, bell pepper, tomatoes, and extra avocado. (You can really add anything you want here. Some people like nuts or grapes in theirs; I am not one of those people.)

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Add the avocado mixture.
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Ta da!
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Let it set up in the fridge for a couple hours to get nice and cold and let all the flavors marry.

Royito’s Spicy Avocado Chicken Salad

Ingredients:
Salad-
1 avocado, diced
1 cooked rotisserie chicken, diced
4 oz grape tomatoes, diced
1 red bell pepper, diced
1/2 red onion, diced

Dressing-
1 avocado, diced
3/4 cup Royito’s Hot Sauce
1 garlic clove, minced
The juice of 1 lemon
1/4 cup olive oil
Salt, to taste

Directions:
First, make the dressing. Combine avocado, garlic, Royito’s, and lemon juice in a food processor. Pulse until thoroughly combined into a creamy mixture. Stream in the olive oil from the top, continuing to pulse until a smooth, shiny aioli is formed. Taste it and season with salt, if necessary

In a large bowl, combine all of the other salad ingredients and pour the avocado dressing over it. Toss to combine. Let set in the fridge for at least an hour before serving.

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