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Chicken with Avocado Buttermilk Dressing

servings: 4
Chicken with Avocado Buttermilk Dressing

prep time

10

total time

30

ingredients

12

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Chicken with Avocado Buttermilk Dressing

servings: 4
INGREDIENTS:
ingredients
• 4 boneless, skinless chicken breasts, poached
• Chicken stock for poaching chicken (enough to cover breasts completely)
• 2 ripe avocados, peeled, cut in half and pits removed
• 1/3 cup onion, finely chopped
• 3/4 cup Hood® Buttermilk
• 2 Tbsp Hood® Sour Cream
• 1/4 cup mayonnaise
• 1 Tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp ground pepper
• Hot red pepper sauce, a few drops
• Cumin, a dash
DIRECTIONS:
directions

To poach chicken breasts, gently slide chicken into the chicken stock. Bring liquid to a boil, cover tightly and reduce heat to simmer. Allow to poach for about 10 minutes, then check for doneness. Refrigerate prepared chicken breasts.

Dressing: Puree avocado in a blender or food processor. Add remaining ingredients and process thoroughly. When ready to serve, arrange chicken breast halves on individual serving plates or a large serving dish. Garnish with shredded lettuce, parsley sprigs and sliced tomatoes or red bell peppers. Pour dressing on and around chicken.

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