Okay, I completely cheated on these two because I didn't actually follow either recipe to the letter. However, I was in the ballpark in each case.
Here goes . . .
One of my favorite foods in the world is chicken salad, but I'm allergic to soy. Anyone in the know understands that means no mayonnaise. Now, a little mayo, once in a while, won't kill me. Heck, it won't even affect me, but more often will give me a rash, and regular use . . . let's just say it isn't pretty. So, when I saw the recommendation that I could replace the mayonnaise in my beloved chicken salad with avocado, I was all over it.
By the time I reached the produce section at WalMart, I was exhausted and my cart was so full, I couldn't fit anything else into it. (For the record, I bought way more than just groceries that night and the produce section was my last stop.) I just wanted to get out of there and go home. Nearly two weeks later, my fridge, freezer, and pantry are still packed full. I may not need to buy groceries until Valentine's Day.
Anyhow, since I doubted I would use green onions in anything else, and I already had a bag of white onions intended for other recipes, I decided to skip those green onions. By the time I got to making the chicken salad, I had decided to skip the onion completely. Here's what happened:
I poached the chicken in chicken broth (my favorite way to poach chicken--the flavor is amazing). After I let it cool and ran it through the food processor, I mixed it with the mashed avocado and about a tablespoon of lime juice. Then I gave it a quick taste.
That, my friends, was when I decided to abandon the recipe. You see, I'm not a huge fan of onion in my chicken salad, so I decided to just make it the way I love it: some chopped celery, salt, pepper, and chopped garlic. Normally I'd use garlic powder, but I hadn't yet found the garlic powder I packed. (Yeah, I know it seems strange that I brought garlic powder all the way from Boston, but it was crazy cheap, so I bought a big container of it right before I moved because I use so much of the stuff.)
The verdict: I've read that avocado can be used as a substitute in many recipes. Now I'm willing to try it just about anywhere. Oh, and pretty soon, I'll be posting my own recipe for guacamole.
|I totally stole this photo from Becoming Betty's blog|
In all honesty, the reason I pinned this one was for the vinaigrette recipe, and I was less than impressed. Too much oil. I'm not a fan of oily dressing. Next time I try it, I'll replace a tablespoon of the oil with an extra tablespoon of mustard. When I threw the salad together, I did just that: I simply threw together whatever raw veggies I had in the fridge, plus some poached chicken breast that I cooked when I made the chicken salad and, of course, some avocado.
Still, the combination in the original recipe looks yummy, so it'll find it's way onto my plate at some point.