This delicious smoked chicken salad recipe with avocado and mesclun greens is a great dish for a summer barbecue. This easy chicken salad recipe makes great use of leftover chicken — especially my smoked beer can chicken.
This recipe for chicken salad is adapted from Irish chef Conrad Gallagher and his “Take 6 Ingredients” cookbook.
2 cups smoked chicken or rotisserie leftovers, from my beer can chicken recipe
Mixed organic greens
1/2 cup mayonnaise
1/2 lemon, juice only
Pinch of salt
1/2 teaspoon garlic shallot puree
1/2 cup hazelnut or grapeseed oil
1 tablespoon white wine vinegar
1 teaspoon garlic shallot puree
1 avocado, sliced lengthwise
Rough chop the chicken leftovers and put into a mixing bowl. Mix the mayo lemon, salt, pepper and garlic. Fold into the chicken, just enough to bind the chicken together. You may not need all of it. Put in the refrigerator until cool.
To make dressing: Mix together 1/2 cup hazelnut or grapeseed oil, 1 tablespoon white wine vinegar, 1 teaspoon garlic shallot puree. Pour into a squirt bottle.
Put 1/4 of sliced avocado on plate. Add chicken in a mound on top. Add organic mixed greens. Top with dressing and fresh cracked pepper.