Avocado Ranch Chicken Salad

Drescription

Avocado makes an exceptionally creamy and healthful dressing for this chicken salad. A bit of ranch dressing with pickled jalapeño adds a tangy spin to the lunchtime classic. Serve it on a slice of whole-wheat toast for an open-face sandwich or in a lettuce cup for a low-carb lunch.

Ingredients

• 1 ripe avocado, halved and pitted
• ⅓ cup ranch dressing
• 2 tablespoons chopped pickled jalapeño
• 1 tablespoon white-wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 3 cups shredded or chopped cooked chicken
• ½ cup diced celery
• ¼ cup diced red onion

Directions

1. Scoop avocado into a food processor. Add ranch dressing, pickled jalapeño, vinegar, salt and pepper. Pulse until smooth. Transfer to a medium bowl. Add chicken, celery and red onion; mix with a rubber spatula. Serve at room temperature or refrigerate until cold, about 2 hours.