Paula Deen Avocado Chicken Salad

Paula Deen avocado chicken salad is a creamy chicken and rice salad with diced avocado, mayonnaise and a smooth avocado dressing that comes together in 45 minutes. This easy make-ahead chicken salad fits potluck tables, cookouts, church suppers and Sunday dinner, and it feeds four with crusty bread.

Toss the diced avocados in lemon juice before they go in the bowl, because that keeps them bright green. Skip it and the salad turns brown and dull within a short time.

Paula serves this with a separate avocado dressing blended in the food processor, so each person can spoon on as much as they like. The rice stretches the chicken, which makes the salad filling enough to be a meal with bread on the side.

Paula Deen Avocado Chicken Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

780

kcal

Chunks of chicken, rice and buttery avocado get bound with mayonnaise in a cool, creamy salad. A silky avocado dressing, blended smooth and chilled, goes on top at the table.

Ingredients

• 3 cups cooked and diced chicken
  

• 3 cups cooked white rice
  

• 2 peeled, diced, and tossed with 1 tablespoon lemon juice avocados
  

• 3/4 cup chopped, plus 1/3 cup chopped onion
  

• 2 cups divided mayonnaise
  

• 1 to 2 teaspoons Pepper
  

• 2 teaspoons divided salt
  

• 1/4 cup chopped fresh parsley
  

• 1 large peeled and mashed with 2 tablespoons lemon juice Avocado
  

• 1/2 cup Sour cream
  

• 1/2 teaspoon Worcestershire sauce
  

• 2 cloves minced garlic
  

• 1 dash cayenne pepper
  

• thick, crusty multi-grain or sourdough, for serving bread
  

• wedges of for serving lemon
  

Directions

• Prep the avocados: Peel and dice 2 avocados, then toss them with 1 tablespoon lemon juice. That keeps the green color from fading while you build the salad.
• Mix the salad: Combine 3 cups diced chicken, 3 cups cooked white rice, the diced avocados, 3/4 cup chopped onion and 1 cup mayonnaise in a large bowl. Add 1 to 2 teaspoons pepper, 1 teaspoon salt and 1/4 cup chopped parsley, then stir gently so the avocado stays in chunks.
• Mash the avocado: Peel 1 large avocado and mash it with 2 tablespoons lemon juice. This becomes the base of the dressing.
• Blend the dressing: Place the mashed avocado, 1 cup mayonnaise, 1/2 cup sour cream and 1/2 teaspoon Worcestershire sauce in a food processor. Add 1/3 cup chopped onion, 2 minced garlic cloves, 1 teaspoon salt and 1 dash cayenne pepper, then blend until smooth.
• Chill the dressing: Move the dressing to the fridge until it is cold. Then it is ready to serve alongside the salad.
• Serve: Pass the avocado dressing with the chicken salad. Serve it with thick, crusty multi-grain or sourdough bread and a lemon wedge.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken for this salad?

Yes, a store-bought rotisserie chicken saves you the cooking time. Pull the meat off the bones and dice it into bite-size pieces.

How long does avocado chicken salad keep in the fridge?

Because avocado browns, this salad is best the day you make it. Keep the dressing in a separate covered container and add it at serving time.

Can I make it ahead for a potluck?

Mix the chicken, rice, onion and mayonnaise ahead and chill them. Dice the avocados and blend the dressing close to serving time so everything stays green.

What can I use if I do not have a food processor?

A blender works for the dressing. You can also mash the avocado very well with a fork and whisk everything else in, though it will be a bit chunkier.

What is the biggest mistake with this salad?

Skipping the lemon juice on the avocados is the most common one, since they brown quickly. Stirring too hard also turns the avocado into mush instead of soft chunks.