Avocado Chicken Salad with Jicama and Banana Peppers | America's Test Kitchen

Ingredients

• 1½ ripe avocados , halved and pitted
• 3 tablespoons buttermilk
• 3 tablespoons sour cream
• 1½ tablespoons brine from jarred banana pepper rings
• 1 teaspoon table salt
• ½ teaspoon pepper
• ½ teaspoon granulated garlic
• ½ teaspoon onion powder
• 3 cups cooked chicken , cut into ½-inch pieces
• 5 ounces jicama , peeled and cut into ½-inch pieces (1 cup)
• ¼ cup jarred banana pepper rings , chopped
• ¼ cup finely chopped red onion
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill