Chicken, Avocado, and Herb Salad

Here is a recipe that came to be because we had leftovers in the fridge and needed an easy lunch. All the Thanksgiving remnants that didn’t have anything to do with one another - roast turkey, salad greens, and a whole bunch of herbs – now had a reason for being.

The “recipe” sounds odd. You mix up mayonnaise and Dijon mustard, fold in chicken or turkey like you’re making chicken salad, then give a rough stir with some avocado, which joins the mayo-mustard to make a creamy dressing. Toss that with salad greens and add whatever fresh herbs you have, and I promise you have a lunch that is not only quick and super easy but also extra delicious.

There are a couple of keys here: You must salt and pepper the salad, and you must make use of fresh herbs. That is how this salad goes from good to the salad we want to buy more chicken for so that we can keep eating it daily.

And eat it daily we will.

This Chicken, Avocado, and Herb Salad is a quick, easy, and delicious lunch to throw together. 

Chicken, Avocado, and Herb Salad

½ tablespoon mayonnaise
½ tablespoon Dijon mustard
4 ounces cooked, shredded chicken or turkey
½ avocado, chopped
2 cups mixed greens 
Handful of arugula
2 tablespoons chopped fresh herbs (I like a mix of dill, tarragon, and thyme. You could also throw in cilantro, basil, mint – whatever you have and like)
Kosher salt and freshly ground pepper

In a small bowl, stir together the mayonnaise and Dijon mustard, then fold in the turkey until it is coated. Add the avocado, and give everything a rough stir, slightly mashing some of the avocado so that it blends with the mayo-mustard to make a creamy dressing. Toss with the greens, arugula, and herbs. Season to taste with salt and pepper.