Bru's Wiffle Crispy Chicken Salad With California Avacados

Author: Ebru Caplan, Bru’s Wiffle, Santa Monica CA
Recipe Provided By the California Avocado Commission
Ingredients

• 12 oz. mixed greens
• 3 oz. mushrooms, sliced
• 8 oz. boneless fried chicken, chopped
• 1 Fresh California Avocado*, peeled, pitted and diced
• 5 oz. fresh pico de gallo
• 2 oz. olive oil
• Salt and pepper to taste

Instructions

1. Heat a pan over medium-high heat with a tablespoon of olive oil. Add the sliced mushrooms and sauté until browned. Remove from heat, set aside for assembly.
2. Toss the mixed greens with the avocado and mushrooms. Divide greens onto 2 plates.
3. Top each with 4 oz. fried chicken, ¼ cup pico de gallo, and a drizzle of olive oil.
4. Add salt and pepper to taste. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

ABOUT THE CALIFORNIA AVOCADO COMMISSION
Created in 1978, the California Avocado Commission strives to increase demand for California Avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s nearly 5,000 avocado growers. The California Avocado Commission serves as the official information source for California Avocados and the California Avocado industry. For information about California Avocados, please visit www.californiaavocado.com, become a fan on Facebook and follow the California Avocado Commission on Twitter.