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Chicken-Pistachio Salad

Chicken-Pistachio Salad
0 1 July 2014

3 pounds boneless, skinless cooked chicken breasts
1 cup organic heavy cream
1/2 cup sour cream
1/2 cup mayonnaise
1 stalks of thinly sliced celery
1 cup shelled pistachios
1 Tbsp paprika
Salt and freshly ground pepper to taste

Directions

  1. Place chunks of cooked chicken in food processor and lightly pulse until bite-sized. Remove from food processor.
  2. Place the pistachios in food processor and lightly pulse. Remove and place in the bowl with the dice chicken.
  3. Whisk the sour cream and mayonnaise together in a small bowl and add to the chicken.
  4. Add the celery, paprika, salt and pepper and toss well. Refrigerate.
  5. Serve on half of a seeded avocado, face up, and sprinkle lightly with paprika.
Posted in Recipes by Cenegenics Denver