prep time: 5 minutes (not including time to make the guacamole or cook the chicken) yield: 4 servings
prep time: 5 minutes (not including time to make the guacamole or cook the chicken) yield: 4 servings
spicy mayo:
2 tablespoons mayonnaise, homemade ( see here ) or store-bought
1 teaspoon medium-hot hot sauce, homemade ( see here ) or store-bought (see notes)
stack:
2 hard-boiled eggs ( see here ), diced
¼ cup mayonnaise, homemade ( see here ) or store-bought
Fine sea salt and fresh ground black pepper
1 cup Guacamole ( see here )
1 cup diced cooked chicken (see notes)
1 cup chopped romaine lettuce
Snipped fresh chives, for garnish
1. To make the spicy mayo, combine the mayonnaise and hot sauce until well combined. Set aside.
2. In a medium bowl, combine the diced hard-boiled eggs, mayonnaise, and salt and pepper to taste.
3. To serve, place ¼ cup of the guacamole in the center of a small serving plate and spread into a thick 3- to 4-inch circle. Mound the guacamole with ¼ cup of the diced chicken, followed by ¼ cup of the chopped lettuce and one-quarter of the egg salad mixture. Repeat with the remaining ingredients to make a total of four salads. Serve with a drizzle of the spicy mayo and a sprinkling of fresh chives. Store extras in an airtight container in the fridge for up to 2 days.
notes: If you’re using a store-bought hot sauce, check the label to make sure that it’s free of sugar.
If you don’t have leftover cooked chicken on hand, you can use my easy recipe for Simple Slow Cooker Chicken Thighs on see here . Or purchase an organic rotisserie chicken from your local market.
