CHICKEN SALAD ON A CANOE OF AVOCADO (WITHOUT MAYO OR CELERY)

CHICKEN SALAD on a Canoe of Avocado (without mayo or celery) image

Provided by Al Smith

Time 55m

Number Of Ingredients 13

1 1/2 lb 2 split (1 whole) chicken breast, bone in, skin on
good olive oil
1 c walnut halves, warmed in 350 f for 7 minutes
1 c creme fraiche, homemade
1/2 c broccoli stems, fresh, chopped
1 Tbsp tarragon, fresh, chopped ( plus 1 tsp to top)
1/2 c green grapes, cut in 1/2
kosher salt & freshly ground black
1 tsp turmeric, ground (optional)
1 Tbsp prepared horseradish
as/rqd romaine lettuce leaves
1 multi grain bread loaf
2 medium haas avocados, ripe

Steps:

1. Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Meanwhile, place the walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. For the dressing, mix together the creme fraiche, 2 teaspoons salt, 1 teaspoon turmeric, and 1/2 teaspoon black pepper. Fold in 1 tablespoon chopped tarragon leaves and horseradish. Place the diced chicken in a bowl, add the broccoi stems, walnuts and grapes. Pour the dressing over the chicken and toss well. Serve on a bed of lettuce leaves. Sprinkle 1 teaspoon chopped tarragon on top.
2. Or for Sandwiches, spread bread with creme fraiche and add chicken salad and lettuce. Should make 4 to 6 sandwiches.
3. Or serve on avocado canoes. Cut avocado in half, scoop out carefully to leave whole and heap with chicken salad.