Recipe by Becky Ringsby, Savor Specialty Chef Services.

Chicken Avocado Salad


  • 5 oz. thick-sliced rustic bread, torn into 1“ pieces
  • 10 Tbsp. olive oil, divided
  • Kosher salt and freshly ground pepper
  • 2 scallions
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. mayonnaise
  • 1 lb. chicken, cooked
  • 1 small red onion, chopped or thinly sliced
  • 1 head lettuce, cut or torn into large pieces
  • 1 avocado, sliced


Heat large skillet over medium-high heat. In a large bowl, toss bread and 3 Tbsp. oil; season with salt and pepper. Add to heated skillet and toast until golden and crisp around the edges, stirring occasionally. Transfer to a plate and set aside.

In the same skillet, heat 1 Tbsp. oil over medium-high heat. Add scallions and cook until beginning to char and crisp, around 3 minutes. Remove and finely chop when cool enough to handle. Transfer scallions to medium bowl. Whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. olive oil. Adjust seasoning as necessary.

Pour out half of the dressing into a small bowl and set aside. To the medium bowl and remaining dressing, add chicken, red onion, and croutons; toss to coat.

Arrange lettuce and avocado on a platter; season with salt and pepper. Drizzle with half of reserved dressing; top with chicken mixture. Season again with salt and pepper; drizzle with remaining dressing.