SASS-y Chicken Salad with Avocado

¼ -  ½ cupZena's SASS of choice
1 - 2 tablespoonsRice vinegar
1 - 2 tablespoonsToasted sesame oil
3Chicken breasts, precooked
or
6Chicken thighs, precooked
2Red bell peppers, seeded and cut into 1/2" pieces
1 or 2Ripe avocados, sliced just before serving

 

Mix choice of SASS, the rice vinegar and sesame oil in the bottom of a bowl large enough to gently toss the salad with two rubber spatulas.

As you prepare the chicken and red bell pepper, place them in the bowl on top of the dressing. Gently lift and toss all to coat.

Coax into bowl(s) of choice, and garnish with sliced avocado. Couldn’t be easier.

Note: This is a great meal to make ahead. Cover and refrigerate without the avocado. Slice and add the avocado just before serving.


Copyright 2003-2017 by Savor California. All rights reserved.