It’s National Spicy Guacamole Day! Yum! A couple of months ago (on September 16), it was National Guacamole Day. September is also National Chicken Month. So, I got the idea to combine the two things into this salad (I love guacamole, and I love chicken salad). Unfortunately, I didn’t get the chance to post it then, so I thought I’d save it for today. I didn’t want to let all that work go to waste. Also, I really didn’t want my readers to miss out on the yumminess. So, here it is: my spicy guacamole chicken salad.
Oh, and by the way, this is totally a recipe you can make with any leftover crock pot chicken you might have sitting around. That’s what I used. Score!
Here’s how you make this:
- 2 avocados (peeled and pitted)
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp red pepper flakes
- 1 tsp cilantro
- 1 large Roma tomato, chopped
- 1 green bell pepper, diced
- 1 serrano pepper, chopped
- 1 lb cooked chicken, shredded
- In a large bowl, mash the avocados with the lemon juice.
- Stir in the garlic powder, salt, red pepper, and cilantro.
- Add the chopped tomato and peppers, stirring lightly.
- Stir in the cooked chicken, and serve immediately on tortillas.
The hardest part about this unique chicken salad recipe is going to be peeling the avocado. Here’s an easy guide that tells you how to peel an avocado. Or check out this excellent video that actually shows someone doing it in less than two minutes. Be sure to save the pit to stick in the bottom of your guacamole mixing bowl. That will help keep the guacamole from turning brown.
It’s really not that hard to make your own guacamole, once you get used to it. And it’s something I definitely recommend you try at least once. Store-bought guacamole’s not bad (if you can find it), but the stuff you make fresh yourself is so much better.