Avocado Chicken Salad with Pickled Jalapeños
This Avocado Chicken Salad with Pickled Jalapeños is creamy, crisp and full of bold flavors, without any mayo needed. It's made with simple, nourishing ingredients and just the right amount of spice from jalapeños and their brine. Serve it on tostadas, with tortilla chips or crackers for a fast and satisfying meal.
Equipment
- Small pot
- cutting board
- Knife
- Mixing bowl
- mixing spoon
Ingredients
- 2 chicken breasts
- 1 teaspoon kosher salt
- 2 cloves garlic
- ¼ piece white onion
- 2 avocados
- ¼ cup red onion, diced
- 1 cup cherry tomatoes, chopped
- ¼ cup cilantro
- 1 stalk celery
- 2-3 pickled jalapeños
- ¼ cup pickled jalapeño brine
- 2 limes
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
Instructions
- Place chicken in a small pot in a single layer.
- Add enough water to cover by about 1 inch.
- Add 1 teaspoon of salt, garlic cloves, and white onion.
- Bring to a gentle boil over medium heat.
- Once it starts bubbling, reduce heat to low, cover, and simmer gently for 10–12 minutes or until the chicken is just cooked through (internal temperature of 165°F).
- Remove chicken and let it rest for 5–10 minutes. Shred.
- Chop one of the avocados and mash the other.
- In a large bowl, combine the avocados with the shredded chicken.
- Add the red onion, tomatoes, cilantro, celery and jalapeños and mix to combine.
- Add lime juice, pickled jalapeño juice, salt and pepper and gently mix until combined.
- Taste and adjust seasoning if needed.
- Serve immediately, or cover and chill for 20 minutes to let flavors meld together.
Notes
For less spice, use fewer jalapeños or remove the seeds and veins.
Nutrition
Serving: 1 servingCalories: 78kcalCarbohydrates: 3gProtein: 8gFat: 3gCholesterol: 23mgSodium: 533mgFiber: 1gSugar: 1g
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