Recipe for guacamole chicken salad

Recipe for guacamole chicken salad

Ingredients

  • SEASONED TORTILLA CHIPS:
  • 4 flour tortillas (8 inches)
  • 1/2 teaspoon garlic clove powder
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon curry powder
  • SALAD:
  • 2 large ripe avocados, peeled and cubed
  • 2 large tomato plants, diced
  • 1-1/2 cups cubed cooked chicken
  • 1/3 cup chopped onion
  • 1 jalapeno pepper, chopped
  • two tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon minced garlic clove
  • 1/8 teaspoon salt

Directions

  1. Spritz one for reds of every tortilla with cooking spray. Combine the garlic clove powder, seasoned salt and curry powder sprinkle over tortillas. Cut each into four wedges. Put on ungreased baking sheets. Bake at 400 for six-8 minutes or until crisp.
  2. Meanwhile, inside a large bowl, combine the salad ingredients toss lightly. Serve with tortilla chips. Yield: 4 servings.

Editor's Note: Put on disposable mitts when cutting hot peppers the oils burns up skin. Feel, as this the face.

Initially printed as Guacamole Chicken Salad in Simple & Scrumptious This summer/August 2006, p55

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