Chile’s beloved “Queen’s Avocado” gets a contem- porary reboot. All the classic flavors — creamy avocado, savory chicken salad, and a bright vinaigrette — are here, layered on a bed of greens instead of mounded onto the fruit. Tuna or shrimp salad works beautifully here, too.
Ingredients
For the vinaigrette:
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Fine sea salt and freshly ground black pepper
For the chicken salad:
- 2 cooked chicken breasts, diced
- 1 stalk celery, diced
- 1 Roma tomato, diced
- 2 scallions, white and green parts thinly sliced
- 1/3 to 1/2 cup mayonnaise
- Fine sea salt and freshly ground black pepper
For the salad:
- 2 large Hass avocados, ripe but firm
- 4 to 6 cups baby greens, such as arugula, kale, and spinach
- 2 hard-cooked eggs, peeled and quartered
- 12 black olives
Directions
Step 1
Make the vinaigrette: In a small bowl, whisk together the olive oil and lemon juice. Season to taste with salt and pepper. Set aside.
Step 2
Make the chicken salad: Combine the chicken, celery, tomato, and scallions in a medium bowl. Add the mayonnaise, starting with the smaller amount, and fold together with a spatula. Add more mayonnaise if the mixture seems dry. Season to taste with salt and pepper. Cover and chill until ready to serve.
Step 3
Assemble the salad: Halve, pit, and peel the avocados. Place each half cut-side down and slice crosswise into 1/4-inch-thick slices. Divide the greens among 4 plates. Fan the avocado slices over the greens. Drizzle the vinaigrette over the avocado and greens. Spoon the chicken salad alongside or over the top. Garnish with the egg quarters and black olives.
Serves 4