I wish I could claim credit for coming up with the idea to combine guacamole and chicken salad. Instead, the credit goes to one of my favourite places in San Francisco, Bi-Rite Market, a specialty food shop. Frankly, I'm a chicken salad hater, at least when it comes to classic mayo-based versions, but something about this version caught my eye. (OK, the free sample caught my eye; I wasn't about to buy an entire container of something I don't typically enjoy.)
Instead of mayo or Greek yogurt, Bi-Rite's recipe is bound with guacamole ingredients. Though Bi-Rite didn't explicitly call it out as such — its version is called "avocado chicken salad" — a taste and a scan of the ingredient list confirmed my suspicions. With that in mind, I sought out to recreate this brilliant concept using one of the best guacamole recipes out there (Chipotle, duh). And, not to toot my own horn or anything, but I think I succeeded and then some.
I used poached chicken, but rotisserie chicken would work as well. If you'd prefer a less-oniony chicken salad, use 40 grams onion and 3 ribs of celery, so as to maintain the crunch. If you're OK with more onion, use 75 grams and 2 ribs, respectively. For something a bit more decadent, serve the chicken salad with tortilla chips instead of in lettuce wraps.
- 2 large ripe avocados, peeled and pitted
1 tablespoon plus 1 teaspoon freshly-squeezed lime juice
50 grams cilantro, chopped
40-80 grams cup red onion, finely chopped
2-3 ribs celery, finely chopped (about 1/2 cup)
2 large serrano chilli peppers, finely chopped
1 teaspoon sea salt
2 cooked chicken breasts, skin removed, cubed (about 300 grams)
Bibb or butter lettuce leaves, for serving
- Using a fork, mash avocados with citrus juice in a small bowl. Add cilantro, chopped onion, serrano chili peppers, and salt. Stir to combine. Fold in the chicken.
- Serve with lettuce leaves.
- Main Dishes
- Serves 2-3 as a main course