Liliane Kaufmann often traveled to California and Mexico, where she grew to love avocado. At the time this might have been considered exotic by some Northeasterners, especially in rural areas such as southwestern Pennsylvania. Although avocados were first shipped to Chicago and New York in the 1920s, sales in the Midwest have risen only recently. As one early wholesaler said, “Nobody here wants black fruit.”–Suzanne Martinson
LC First Impressions Note
At first glance, this boiled salad dressing may seem sorta, oh, how shall we say this? Uh, heavy. Yet that wouldn’t be an accurate first impression. When used to cloak this simple salad, it’s actually creamy and subtle and delicate and nuanced. Just in case you were wondering.
Chicken Avocado Cranberry Salad
Ingredients
Email Grocery List- For the boiled salad dressing
- For the salad
Directions
Recipe Testers Reviews
This recipe is a winner. The creamy cooked dressing is delicious and perfectly coats all the chicken. With crunchy bits of celery and the tart cranberries to contrast the smooth dressing, silky avocados and mild chicken, this salad has all the bases covered.
This is a wonderful salad—it’s delicious and presents well. I served it in a wide flat red glass bowl, and it struck me that the colors would be beautiful for a Christmas buffet. The boiled dressing is fantastic—very mayo-like. I’ll definitely be making this again and again. When I rehydrated the cranberries, it seemed a shame to throw out the cranberry soaking liquid, so I experimented by mixing that liquid with a little bit of limeade left in the refrigerator. My husband thought it was a great drink to accompany the meal.
This salad was easy to put together and very tasty. I halved the recipe, and my daughter and I split it between us for a very delicious supper.
I thought this recipe was awesome. It was a great salad and really easy to make. I plan to make this one all summer long.
This is really delicious. I loved the boiled salad dressing which is creamy and flavorful. The combination of avocado and cranberry makes for a savory summer salad.
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Chiyo Ueyama
This salad was easy and delicious. The dressing was a bit deceiving—in a good way. It was thick and almost gloppy by the time it had cooled to room temperature, but the flavor was so light and subtle. It was creamy, had a gentle vinegar taste, and the mustard managed to linger. It was perfect to marry the rest of the ingredients.