This creamy salad is a very original, avocado-based recipe filled with a mixture of chicken with tomato, celery, purple onion and yellow elotitos, seasoned with mustard, mayonnaise, delicious Santa Clara cream and a touch of celery salt. It is sprinkled with crispy bacon bits and is very easy to prepare. Ideal for the hot season, since it is very fresh and full of flavor.

AVOCADO STUFFED CHICKEN SALAD

Ingredients

4 Portions

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• 10 slices bacon
• 2 cups chicken, shredded
• 1/4 cups celery, finely chopped
• 1/4 cups tomtato, finely chopped
• 1/4 cups red onion, finely chopped
• 1/4 cups baby corn
• 1 cup butterhead lettuce, chopped
• 3 tablespoons mustard
• 1/4 cups mayonnaise
• 1/4 cups Santa Clara® cream
• 1 tablespoon salt, of celery
• 1 tablespoon ground black pepper
• 4 avocados, cut in half and boneless
• 1/4 cups cherry tomato, cut in half, to decorate

Preparation

Preheat the oven to 180 ° C.

On a tray, bake the bacon until it is crispy, remove from the oven and finely chop on a board. Reservation.

In a bowl, mix all salad ingredients until well incorporated. Reservation.

Serve the salad over the avocado, sprinkle bacon and decorate with cherry tomatoes. Enjoy

https://us.kiwilimon.com/recipe/salads/avocado-stuffed-chicken-salad