Name: Avocado Chicken Salad with Jicama and Banana Peppers
Total time: 20 min
Yield: Serves 4
Ingredients: 1½ ripe avocados, halved and pitted; 3 tablespoons buttermilk; 3 tablespoons sour cream; 1½ tablespoons brine from jarred banana pepper rings; 1 teaspoon table salt; ½ teaspoon pepper; ½ teaspoon granulated garlic; ½ teaspoon onion powder; 3 cups cooked chicken, cut into ½-inch pieces; 5 ounces jicama, peeled and cut into ½-inch pieces (1 cup); ¼ cup jarred banana pepper rings, chopped; ¼ cup finely chopped red onion; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh dill

Why This Recipe Works

To make a creamy, low-fuss chicken salad without mayonnaise, we first considered what mayo brings to the mix—richness, body, moisture, a hint of acidity—and then replaced those qualities with ingredients that supplied their own distinct flavors and textures. Here, we relied on two cultured dairy products (sour cream and buttermilk) to provide a creamy, tangy, full-bodied base. To give the dressing distinct character, we layered in an alternative source of richness (avocado) as well as acidity (jarred banana pepper pickle brine) before tossing the dressing with a few cups of chopped chicken so that the flavors could saturate the meat. When the chicken was well coated, we worked in bold seasonings that complemented the dressings. For this salad, we opted for jarred banana pepper rings, red onion, chives, and dill.

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Before You Begin

Garlic powder can be used instead of granulated garlic. Because the salt content of the chicken will depend on how it was prepared, season the chicken salad to taste at the end of cooking. This recipe can be doubled, if desired. Serve the salad in a sandwich or on a bed of greens.

Instructions

for the dressing

Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer dressing to large bowl.

for the salad

Add chicken to dressing and stir until all pieces are evenly coated. Add jicama, banana peppers, red onion, chives, and dill and stir to combine. Season with salt and pepper to taste. Serve, or cover and refrigerate for up to three days.