Avocado Chicken Salad with Jicama and Banana Peppers

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

1½ ripe avocado, halved and pitted

3 tablespoons buttermilk

3 tablespoons sour cream

1½ tablespoons jarred banana pepper ring

1 teaspoon table salt

½ teaspoon pepper

½ teaspoon granulated garlic

½ teaspoon onion powder

3 cups chicken, cut into ½-inch pieces

5 ounces jicama, peeled and cut into ½-inch pieces (1 cup)

¼ cup jarred banana pepper ring, chopped

¼ cup finely chopped red onion

1 tablespoon chopped fresh chive

1 tablespoon fresh dill

Instructions

Note: Garlic powder can be used instead of granulated garlic. Because the salt content of the chicken will depend on how it was prepared, season the chicken salad to taste at the end of cooking. This recipe can be doubled, if desired. Serve the salad in a sandwich or on a bed of greens.

FOR THE DRESSING: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer dressing to large bowl.

FOR THE SALAD: Add chicken to dressing and stir until all pieces are evenly coated. Add jicama, banana peppers, red onion, chives, and dill and stir to combine. Season with salt and pepper to taste. Serve, or cover and refrigerate for up to three days.

Nutrition

• Calories: 342
• Lipides Totaux: 20 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 10 g
• Acides Gras Trans: 0 g
• Cholestérol: 85 miligrams
• Sodium: 607 miligrams
• Glucides Totaux: 5 g
• Sucres Totaux: 3 g
• Protéines: 29 g