I had planned on doing something Mexican for today, but then I decided this vaguely guacamole-esque chicken salad was kind of perfect for a holiday that used to be about Mexican victory over the French, but now is primarily an excuse to drink cerveza, tequila and margaritas, eat Taco Bell and wear a sombrero. It’s like the Mexican St. Patrick’s Day — everyone celebrates it now, no matter what their heritage, which is both kind of nice, in that it’s inclusive, and kinda not so nice, in that it’s sort of appropriating other people’s cultural heritage.
Anyway. So. I love chicken salad, I love red hot peppers, and I love avocado. With me so far? Good. Here’s my new favorite way to eat all those things in one sandwich.
Spicy Avocado Chicken Salad
- 4-5 chicken thighs, cooked and shredded
- 1/2 c mayonnaise
- 1 avocado, seeded and mashed
- 1 Fresno chile pepper, seeded and minced
- salt and pepper, to taste
Mix all ingredients together; if the mixture is a bit dry, add a little more mayo until it reaches a nice, creamy consistency. Serve on lettuce, as a sandwich, or however you typically enjoy chicken salad.