Avocado Chicken Salad with Jicama and Banana Peppers

Name: Avocado Chicken Salad with Jicama and Banana Peppers
Yield: Serves 4
Ingredients: 1½ , ripe avocados, halved and pitted; 3 tablespoons, buttermilk; 3 tablespoons, sour cream; 1½ tablespoons brine from, jarred banana pepper rings; 1 teaspoon, table salt; ½ teaspoon, pepper; ½ teaspoon, granulated garlic; ½ teaspoon, onion powder; 3 cups cooked, chicken, cut into ½-inch pieces; 5 ounces, jicama, peeled and cut into ½-inch pieces (1 cup); ¼ cup, jarred banana pepper rings, chopped; ¼ cup, finely chopped red onion; 1 tablespoon, chopped fresh chives; 1 tablespoon chopped, fresh dill

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Appears in Cook's Illustrated July/August 2023

Main Courses

Vegetables

Chicken

Moving mayo out of the way led us to a trio of truly fresh takes on this deli staple.

SERVES4

TIME20 minutes

Avocado Chicken Salad with Jicama and Banana Peppers

WHY THIS RECIPE WORKS

To make creamy, low-fuss chicken salads without mayonnaise, we considered what mayo brings to the mix—richness, body, moisture, a hint of acidity—and then replaced those qualities with ingredients that supplied their own distinct flavors an...

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