Japanese-Inspired Avocado Chicken Salad
- Yield 4 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Japanese-Inspired Avocado Chicken Salad sits in the Salads section of Regbie. The card serves 4 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 persian cucumbers, thinly sliced into ⅛-inch coins
- Diamond Crystal kosher salt
- 2 medium Hass avocados, ripe and pitted
- 2 teaspoons coconut aminos
- 1 tablespoon fresh lime juice, and more to taste
- ½ teaspoon Red Boat fish sauce, skippable but recommended
- 1 pound cooked chicken, shredded or cut into bite-sized pieces
- 2 green onions, thinly sliced
- 1 tablespoon furikake
Method
In a medium bowl, toss the sliced cucumbers with ½ teaspoon kosher salt and let it sit for at least 10 minutes.
Then, move the salted cucumbers to a clean kitchen towel and wring dry. Discard the liquid.
In a large bowl, combine the avocados, coconut aminos, lime juice, fish sauce (if using), and some salt to taste. Using a fork, mash the avocados with all of the flavor boosters until creamy.
Tip in the shredded chicken, prepared cucumber slices, and green onions to the avocado dressing. Whisk everything together until the salad components are evenly coated in the avocado dressing.
Scatter on the furikake and toss well. Check the seasoning and adjust seasoning with more lime juice, salt, or coconut aminos if needed.
Kitchen notes
- Serving ideas: Scoop onto toasted seaweed (nori) for a sushi-hand-roll vibe Pile into lettuce cups for a low-carb lunch Serve over mixed greens for a heartier salad bowl Tuck into a paleo tortilla for a quick wrap How to store: Store in an airtight container in the fridge for up to 2 days.
- The lime juice helps keep the avocado from browning, but for the freshest flavor and color, eat it the day you make it.
