Chicken Salad Avocado Boats

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That's not actually what Emeril calls them, but that's what they look like to me.  I made my version of this recipe, technically called Chicken Salad with Fresh Herbs, for lunch yesterday and it was f-a-b-u-l-o-u-s.  I found this recipe in my Food Network Magazine in the April edition of this year.  David's not a fan of cold salads...or avocado...so, this was all on me.  My mom came to my house and we shared this dish...and we both loved it.  When she was leaving, she told me, "THAT'S definitely a repeat." 

Chicken Salad Avocado Boats
adapted from Emeril

2 boneless, skinless chicken breasts
Salt and Pepper
2 tbsp olive oil
1 cup mayonnaise
5 cloves of garlic, minced
1/2 tsp dijon mustard
1/2 cup finely diced celery stalks
1/4 cup chopped celery leaves
1/3 cup finely chopped red onion
3 tbsp chopped fresh parsley
1/2 tsp celery seeds
1/4 tsp cayenne pepper
2-3 avocados, halved and pitted

Preheat the oven to 400 degress.  Rinse the chicken briefly under cool running water, then pat dry with paper towels.  Season on both sides with salt and pepper.

Heat the olive oil in an oven-proof sauté pan over high heat.  Add the chicken and cook 2 minutes.  Turn the chicken over and immediately place the pan in the oven.  Roast for 15 minutes.  Remove from the oven and set aside to cool.

In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, parsley, celery seeds and cayenne pepper.  Mix well.

When the chicken is cool enough to handle, cut into a 1/2-inch dice.  Add it to the mayonnaise mixture and mix well. 

 

If not serving immediately, transfer to the refrigerator to chill.

Serve in avocado halves.  Enjoy!

 

Are you interested to know what ingredient I used up with this recipe?  Mayonnaise.  Now, if I can use up at least one ingredient with every meal I prepare, then maybe I won't have 15 boxes of food to move...