CHICKEN SALAD ON A CANOE OF AVOCADO (WITHOUT MAYO OR CELERY)
I don't like mayo. My daughter Tracy hates celery. This recipe replaces the mayo/sour cream with creme fraiche and the celery with brussel sprouts. Serve either on bed of lettuce leaves or as sandwiches. At the Magic Bean in Quito, Ecuador it is served on an avocado canoe.
Provided by Al Smith
Categories Chicken Salads
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Meanwhile, place the walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. For the dressing, mix together the creme fraiche, 2 teaspoons salt, 1 teaspoon turmeric, and 1/2 teaspoon black pepper. Fold in 1 tablespoon chopped tarragon leaves and horseradish. Place the diced chicken in a bowl, add the broccoi stems, walnuts and grapes. Pour the dressing over the chicken and toss well. Serve on a bed of lettuce leaves. Sprinkle 1 teaspoon chopped tarragon on top.
- 2. Or for Sandwiches, spread bread with creme fraiche and add chicken salad and lettuce. Should make 4 to 6 sandwiches.
- 3. Or serve on avocado canoes. Cut avocado in half, scoop out carefully to leave whole and heap with chicken salad.
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