Chicken and Avocado Salad with Light Vegetable Mayonnaise

Summer arrives and we are promptly craving for freshness! Trying to bring this much-desired freshness to your plate, I propose an exotic salad, prepared with chicken, avocado, ginger and paprika and to make the dish even more captivating, we will prepare also a sauce based on light mayonnaise without oil and vegetables. Obviously, the presentation of the dish must also be impeccable: let's find out what it is.

Video of the Recipe

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Identity Card of the Recipe

• 114 KCal Calories per serving

• Ingrediants

  For the chicken salad

  • 300 g of chicken breast
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of ginger
  • 1 teaspoon of sweet paprika
  • q.s. of salt
  • About 30 g of black olives
  • 1 stick of celery
  • a few mint leaves
  • 1 sprig of parsley
  • half a cup of untreated lemon juice
  • 250 g of avocado

  For the vegetable oil-free mayonnaise

  • 3 stalks of chives
  • About 30 g of capers
  • 20 g of egg yolks
  • 1 teaspoon of mustard
  • 5 ml of vinegar
  • 1 tablespoon of untreated lemon juice
  • 1 pinch of salt
  • 180 ml of water
  • 14 g of rice flour
  • About 30 g of gherkins

  Materials Needed

  • Scavino
  • Knife
  • Food cutting board
  • Cooking pan
  • Casserole for mayonnaise
  • Whip for mayonnaise
  • Mixer

  Preparation

  1. Prepare the oil-free light mayonnaise, whose specific recipe is shown in this video.

  summing up
  To prepare the oil-free mayonnaise, boil 150 ml of water with a pinch of salt and a teaspoon of mustard paste. Dissolve 14 g of rice flour in 30 ml of water: when the liquid in the saucepan starts to boil, add the dissolved rice flour, a tablespoon of lemon juice and 5 ml of vinegar. Lower the heat and, stirring constantly, also add the egg yolk, avoiding boiling the mixture. Allow the sauce to cool, first at room temperature, then in the refrigerator.

  2. Pour the gherkins, chives and capers into a blender until they form a rather thick cream. Add the vegetable mix to the cold mayonnaise from the refrigerator.
  3. Sear the chicken breast in a stone or non-stick griddle, seasoning with salt. Cook for a few minutes, covering the pan with the lid.
  4. In the meantime, prepare the avocado: cut the fruit in half, remove the central stone and, with the digger, obtain many balls.
  5. Cut the chicken into thin slices or cubes, and pour it into a bowl. Also add the avocado balls, the olives, the chopped celery and season with chopped parsley and mint, sweet paprika, ginger and black olives.
  6. Fill an avocado shell with the chicken salad and serve with the vegetable mayonnaise.

  Alice's comment - PersonalCooker

  Summer is the ideal season to prepare inviting and fresh salads. And, in my opinion, this dish is a triumph of flavors, aromas and colors that cheers the table and delights our palates.

  Nutritional values ​​and Health Comment on the recipe

  The chicken and avocado salad is a dish including a side dish. It is a low-calorie preparation, characterized by a discreet supply of high biological value proteins and energy lipids; carbohydrates are few while dietary fiber is present in quantity The average portion of Chicken and Avocado Salad with Light Mayonnaise is about 200-250g (230-280kcal).
  NB. There is no information necessary to accurately establish the lipid profile of the dish.