Recipe: California Avocado Chicken Salad

Delicious California avocado and poached chicken salad with almonds, mango and fresh ginger.


In a medium sauce pot place the chicken meat and cover with water. Bring to a simmer and poach the chicken breast meat until cooked, approximately 3-5 minutes. Reserve and chill.

In the bowl of a blender combine the ginger, shallot, fish sauce and lemon juice and blend until smooth, strain through a fine mesh sieve into a bowl, season and whisk in the olive oil.

Combine all ingredients except the candied ginger in a medium mixing bowl and toss well, season with salt and freshly ground black pepper and fill the half avocados, top with the candied ginger and serve.


  • 1 ½ C Chicken breast meat
  • ½ C Whole Almonds, toasted and lightly crushed
  • ½ C Mango, peeled, seeded and diced
  • ¼ C Radish, sliced thin
  • 2 T Fresh Italian parsley, chopped
  • 2 T Fresh Mint, chopped
  • 2 T Fresh ginger, peeled and minced
  • 1 ea. Shallot, peeled and sliced
  • 1 T Fish sauce
  • ¼ C Fresh lemon juice
  • ¼ C Extra virgin olive oil
  • 3 T Candied ginger, cut in strips
  • Salt and fresh black pepper