Recipe Details

Ingredients

• 1 ripe avocado, halved and pitted

• ⅓ cup ranch dressing

• 2 tablespoons chopped pickled jalapeño

• 1 tablespoon white-wine vinegar

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 3 cups shredded or chopped cooked chicken

• ½ cup diced celery

• ¼ cup diced red onion

Description

Scoop avocado into a food processor. Add ranch dressing, pickled jalapeño, vinegar, salt and pepper. Pulse until smooth. Transfer to a medium bowl. Add chicken, celery and red onion; mix with a rubber spatula. Serve at room temperature or refrigerate until cold, about 2 hours.