Chicken Salad with Tomato and Avocado


This spicy, cool chicken salad is refreshing on a hot summer day. Flour tortillas are cut into thin strips and fried, then sprinkled on top for added flavor and crunch.


In a large saucepan, place the chicken breasts in 4 cups cold water. Bring to a boil, cover, and cook over medium heat for 6-8 minutes. Transfer chicken to a plate, and set aside.

In a skillet over medium-high heat, heat the peanut oil until very hot. Cook tortilla strips in small batches until lightly browned. with a slotted spoon, remove to paper towels to drain. In a large bowl, whisk together olive oil, lemon zest, lemon juice, hot sauce, garlic, salt, pepper, scallions, and cilantro. Cut chicken breasts lengthwise into thin strips. Add to bowl with dressing. Gently stir in tomato and avocado. Divide chicken mixture evenly onto plates and top with tortilla strips.


Recipes From The Great Hot Sauce Book

Caramelized Onion and Olive Tart
Chicken Salad with Tomato and Avocado
Chipotle Red Sauce for Grilled Meat or Fish
Barbecue Pork Ribs

Recipe from:
The Great Hot Sauce Book
By Jennifer Trainer Thompson
Photographs by Kristen Brockmann
4 1 /2 x 10 1 /4 inches
144 pages, full-color illustrations
$14.95, paper, ISBN: 0-89815-783-8
Publication Date: November 25, 1995
ISBN: 0-89815-783-8
Reprinted by permission.


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This Archived Page created between 1994 and 2001. Modified August 2007