October 3, 2007

Easy Avacado-Chicken Salad

From Aunt Janey

This recipe isn't Italian but it is delicious. The dressing is good on sandwiches - maybe even a tossed salad. The son of our good friends, who are our age but were moving to a nursing home, served it to us. He, like your Brother Bill and you, is a great cook. You all chops like a professional. I didn't ask him about the roasted red pepper but think since we were drop-in visitors (brought a six pack to share) may have used pimentos. Not sure. Aren't pimentos roasted red peppers?

1 1/2 to 2 lbs. chicken breast - season and grill or broil, then cut into 1/2-inch cubes.

1/3 cup fresh cilantro - chopped
1/3 cup roasted red pepper, diced
15 oz. can whole kernel corn, drained (quality brand)
15 oz. can black beans, drained


1/2 cup Mayo
1 cup plain yogurt
Chipolte sauce
Combine to desired taste.

Mix all together and divide into individual servings, spooning the salad over 1/2 large avocado for each person.

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