Cashew Chicken Salad Stuffed Avocados 13-08-2016

A bit of soy sauce, ginger, and rice vinegar added to mayonnaise form the creamy dressing, and cashews, green onions, orange pepper, and water chestnuts add just the right amount of texture, crunch and flavor to the chicken salad. Serving the salad as a stuffing to avocados was just another fun way to break out of the lunchtime rut.


12.5 ounce canned chicken, drained
4 green onions, diced
¼ cup diced orange pepper
1/3 cup salted cashew pieces
¼ cup diced water chestnut
½ cup mayonnaise
1 tablespoon soy sauce
½ tablespoon rice vinegar
1 teaspoon ground ginger
4 large, ripe avocados
Crispy rice noodles (optional)
Additional cashews (optional)


1/ Add the canned chicken, onions, pepper, cashew pieces, and water chestnuts to a large bowl; set aside.  In a separate, small bowl, whisk together the mayonnaise, soy sauce, vinegar, and ginger until a smooth sauce forms. 

2/ Pour the sauce over the chicken mixture and stir to coat and mix the ingredients well. Slice the avocados in half lengthwise, remove the pits and then place the sliced avocados cut side up.  Evenly divide the chicken mixture between the avocados, stuffing the pit cavity.  

3/ Serve with rice noodles or additional cashews, if desired.


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