Recipes

[DiAnne]

I have had this recipe hanging around for awhile because it used avocado as a base instead of all mayo.  I wondered if it would turn colors, etc.  I finally got around to trying it. 

3 cups shredded cooked chicken (Costco rotisserie)

1 large ripe avocado
2 cloves garlic, peeled and roughly chopped
1 T Dijon mustard
1 t onion powder
1 T honey or maple syrup
2 T mayo
1 T minced fresh Tarragon
2 T fresh lemon juice
1 t sea salt
1/4 t black pepper

2 stalks celery, sliced
1/2 cup roasted unsalted almonds, sliced

Place chicken in a large bowl.

Combine avocado through black pepper in a blender and puree until smooth adding water to achieve texture of thick sauce.

Pour sauce over chicken and stir.  Add celery and sliced almonds.  Refrigerate covered for one hour for best taste.  Store tightly sealed for up to 4 days.  

I really enjoyed this.  Served with crackers but would equally good as sandwich with tomato slices and lettuce.  

[rms1954]

I like mine with chicken, tarragon, celery, raisins and mayo is all I use.

[SloopJohnB]

@DiAnne  Mmmmm, sounds delicious.  Thanks for sharing.