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You are here: Home / Recipes / Side Dish Recipes / Southwestern Pulled Chicken and Avocado Salad

Southwestern Pulled Chicken and Avocado Salad

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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.

Southwestern Pulled Chicken and Avocado Salad
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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.
Southwestern Pulled Chicken and Avocado Salad

About Daisy

I'm 41 years old. I love cooking. I like to make my guests and my family happy by making delicious food.

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Reader Interactions

Comments

  1. Martina

    August 14, 2020 at 10:43

    5 stars
    Thanks for good recipes

    Reply
    • Daisy

      August 27, 2020 at 00:59

      thank you 🙂

      Reply

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