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Categories:
chicken breasts apricot marmalade mayonnaise sour cream salt pepper coconut flakes avocados Boston lettuce
Viewed: 56 - Published at: 5 years agoIngredients
- 3 boneless skinless chicken breasts
- 6 ounces apricot marmalade
- 12 cup mayonnaise
- 12 cup sour cream
- salt (to taste, depending on how salty your chicken was)
- 2 teaspoons pepper
- 23 cup coconut flakes
- 2 avocados
- 8 leaves boston lettuce
Method
- Pulse grilled boneless skinless chicken into food processor in 2 batches.
- In a mixing bowl, combine melted marmalade, mayonnaise, sour cream, salt and pepper.
- Add chicken and stir to combine.
- Test to see if more salt or mayonnaise is needed.
- Toast coconut in 400F oven.
- Remove, stir and replace.
- When done, immediately transfer to to a large plate.
- When ready to serve:.
- Slice avocados in half and remove pits.
- Using a large spoon, carefully remove avocados from skin and place in top of 2 lettuce leaves.
- Dash salt over avocados.
- Spoon chicken salad into avocado halves.
- Sprinkle with toasted coconut.
