Bru’s Wiffle Crispy Chicken Salad with California Avocados

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Serves: 2
12  oz.  Mixed greens
oz.  mushrooms, sliced
oz.  boneless fried chicken, chopped
  Fresh California Avocado*, peeled, pitted and diced
oz.  fresh pico de gallo
oz.  olive oil
  As needed  Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Heat a pan over medium-high heat with a tablespoon of olive oil. Add the sliced mushrooms and sauté until browned. Remove from heat, set aside for assembly.
  2. Toss the mixed greens with the avocado and mushrooms. Divide greens onto 2 plates. Top each with 4 oz. fried chicken, ¼ cup pico de gallo, and a drizzle of olive oil. Add salt and pepper to taste. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Ebru Caplan

Ebru Caplan, Bru’s Wiffle, Santa Monica CA

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