A tasty chicken salad with
diced chicken breast, cherry tomato halves and green onions in
a creamy, horseradish and bacon-flavored sauce, served over sliced
avocado.
California
Chicken Salad
- 3 cups chicken breast
meat, cooked, diced
2 cups cherry tomatoes, halved
3 green onions, chopped
1/3 cup prepared horseradish
1/3 cup ready-made bacon sour cream dip
1/2 teaspoon salt
1/2 teaspoon pepper
2 avocados, peeled, pitted and sliced
- In a medium bowl, stir
together the chicken, cherry tomatoes, green onions and sour
cream dip. Season with salt and pepper.
- Arrange avocado slices
on four salad plates. Spoon chicken salad over avocado and serve.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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