• 3 cups chicken breast meat, cooked, diced
  • 2 cups cherry tomatoes, halved
  • 3 scallions, chopped
  • 1-2 tablespoons horseradish (to taste)
  • 1/3 cup bacon sour cream dip
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 avocados, peeled, pitted and sliced


In a medium bowl, stir together the chicken, cherry tomatoes, scallions, horseradish and sour cream dip. Season with salt and pepper. Arrange avocado slices on 4 salad plates. Spoon chicken salad over avocado and serve.

Recipe reprinted by permission of All rights reserved.

RecID 7949

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