Southwestern Pulled Chicken and Avocado Salad

Now!  After that I feel like I need to squirrel my way back into your good graces.  So here  is an ah-mazing recipe for southwestern pulled chicken and avocado salad.  I’ve been digging my way out of this salad all week, since even a halved recipe makes enough food to feed a small army.  Slather it on your sandwiches or eat it straight from the bowl, just remember that You plus Me plus Avocado equals Smart.

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5 from 1 vote

Southwestern Pulled Chicken and Avocado Salad

How to make Southwestern Pulled Chicken and Avocado Salad ? It’s a very healthy salad. It would be great for dinner.I suggest you try.

Yum

Prep Time20 mins

Total Time20 mins

Course: Salad

Cuisine: international

Keyword: Southwestern Pulled Chicken and Avocado Salad

Servings: 4 serves

Calories: 200kcal

Ingredients

• 2 large boneless, skinless chicken thighs (about 6 to 8oz each)
• 2 cups seasoned water (see note)
• 1/2 teaspoon celery salt
• 1 teaspoon ground cumin
• 1 8oz can corn or 1 fresh ear, shucked
• 1 small red onion, minced (about 1/3 cup)
• 2 tablespoons minced cilantro
• 1 teaspoon minced chili pepper (optional, or substitute chili flakes)
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 avocado, diced

Instructions

• (note: about the seasoned water: it’s needed for poaching, so I use whatever I have on hand- water with lemon juice and a large pinch of salt, maybe some beer, the liquid left over from draining the can of corn. Chicken stock would work well. You just need a liquid that will impart a good flavor to the chicken while it poaches)
  
• Heat the water in a saucepan over medium heat until simmering. Add the chicken, cover the pan and poach the chicken on low for at least fifteen minutes until the chicken is cooked through.
• When the chicken is done, remove from the pan and discard the water. In a small bowl, toss the chicken with the celery salt and cumin and set aside to cool.
• When the chicken is cooled enough to handle, shred it using your hands or a fork. Combine the corn, onion, cilantro and chili pepper in a large bowl, then toss with the chicken.
• Mix in the sour cream and mayonnaise, and the avocado at the end.
• Serve in sandwiches, over a salad, or eat with your fingers out of the bowl.