Avocado Chicken Salad with Jicama and Banana Peppers

Name: Avocado Chicken Salad with Jicama and Banana Peppers
Total time: 20 min
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

www.americastestkitchen.com

Moving mayo out of the way led us to a trio of truly fresh takes on this deli staple.

Keywords

Main Courses
Chicken
Vegetables
Weeknight
Salads
Sandwiches

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