Time to shake up the dining on the home front and something outside the box. Chicken salad always holds an appeal, mostly because it’s more task intensive than tuna salad. This time I’m taking a southwest journey into a unique approach to chicken salad.
Filled with healthy avocado, cruciferous vegetables, omega 3’s and a southwestern twist, this recipe will surprise your family and guests. Last season I presented this at the culinary school and the guests were pleased with the amazing flavors.
If you’re in a time crunch a rotisserie chicken will be perfect for this recipe.
In the event you have not used a chipotle pepper here’s some verbal instruction: Go to the Hispanic part of the grocery store and purchase a can of chipotles. Because I don’t use this product every day, I take the following route:
Put the entire can in a food processor and blend smooth. Scoop the blended chipotles onto a piece of parchment paper, by the tablespoon. Flash freeze overnight and bag the product, for the freezer. This way you’ll have it at your fingertips, for recipes to come.
Take note there’s a fajita seasoning included in the recipe along with the salad itself. The seasoning is used on the chicken after cooking. The reason for not using a packaged label is basically, salt! There is salt in the seasoning but it can be adjusted. This seasoning can also be implemented in other dishes, particularly for grilling. (Good for Fajitas and Mexican salads!)
The dry chicken bouillon that I use is called Herb Ox and it is sodium free. Therefore you aren’t picking up any extra salt from the bouillon. The cayenne pepper amount of 1/4 teaspoon is pretty light. For those enjoying a ‘hotter’ outcome raise the cayenne pepper. This seasoning mix would also be a fun hostess gift for summer. Think outside the box, who knows what you’ll come up with.
Next week I’m going to share a new recipe for Curry Spinach Rice. It’s a nice adaption of the old ‘green rice’ recipes, from many years past. In the new dish I’ve brought curry into the recipe. Which means you’ll hear all sorts of tips about the benefits of curry and turmeric.
I hope your Easter season is filled with hope and joy. Take time to understand the resurrection and the rebirth of the season that surrounds us. Like January 1st this week can be a time of renewal. He arose, Hallelujah Christ arose!
Simply yours, The Covered Dish. www.thecovereddish.com
Chicken Fajita Seasoning
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 teaspoons cumin
1/2 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 teaspoons dry chicken bouillon
1/2 teaspoon sugar
Combine all ingredients. Yield: approximately 10 teaspoons.
Chicken Avocado Salad
2 cups chopped cooked chicken
1/2 cup chopped celery
1/2 cup shredded purple cabbage
1 chopped avocado
4 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons pureed chipotles
2 teaspoons chicken fajita seasoning
1/2 cup sunflower seeds
Salt & Pepper to taste, if desired
Sprinkle fajita seasoning over cooked chicken, tossing to distribute evening. Mix mayonnaise and sour cream; add pureed chipotles, celery and cabbage. Stir in chopped avocado and sunflower seeds. Season with salt and pepper if desired. Serve on a bed of lettuce. Serves 4-5 as a main entrée.
Debbie Dance Uhrig