As part of my life's work to eradicate it from the face of the earth, I'm forever in search of salads with no mayonnaise. Egg salad, macaroni salad, potato salad - all too often, their otherwise delicious ingredients are drenched in Hellmann's, rendering them fairly unhealthy, somewhat unattractive, and to me at least, completely revolting.
That's why, when I find a recipe like Mrs. Micah's Avocado Chicken Salad, I'm quick to jump on it, lest the computer gods steal it away like so many accidentally unsaved grad school papers. I made the dish (note: with some changes) the day I first saw it (note: yesterday), and have been high on it ever since (note: 17 hours as of noon).
Aside from its bright, guacamole-tinged flavor, the salad is wonderfully moist without being heavy. It derives much of that from avocado, tomato, and pan-cooked chicken thighs, which add juiciness and only a little fat. A touch of cilantro and lime seal the deal, leaving you with a smile on your face, a spring in your step, and a stellar, mayo-less chicken salad recipe in your repertoire.
A word about chicken thighs: while chicken breast is the fallback poultry of perpetually dieting cooks everywhere (self included), boneless, skinless chicken thighs are only a tad fattier and much, much tastier. If you can find them on sale, stock up and freeze for future use.
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