Chicken Salad Veronique with Avocados

Tina Wasserman
Recipe by
Tina Wasserman

This cold salad, featuring Israel’s summer bounty, is perfect for a hot summer’s day. French recipes titled Veronique signify the inclusion of grapes. This one is a snap if you ask the deli person to cut the meat into half-inch thick slices (number 35 on some slicers).

8 ounces cooked deli chicken or smoked turkey, slices cut 1⁄2-inch thick
1 1⁄2 avocados, ripe but firm
Juice of 1 1⁄2 limes
2 cups seedless red grapes, sliced in half
1 cup mayonnaise
2 Tablespoons ketchup
1 good pinch of dried summer savory or thyme
1–2 Tablespoons sweet vermouth or red wine
Toasted sliced almonds, for garnish
  1. Cut the chicken into half-inch cubes and transfer to a bowl.
  2. Slice whole, peeled avocado into half-inch cubes and place in a small bowl. Add the juice of 1 lime to the cubes and toss.
  3. Mix in the halved grapes with the chicken.
  4. Combine the mayonnaise, ketchup, summer savory or thyme, and sweet vermouth in a 1-quart bowl. Mix well.
  5. Drain the lime juice from theavocado cubes. Using a rubber spatula, gently toss the avocados with the chicken and grapes. Place in a serving bowl or on a plate.
  6. Carefully fold the mayonnaise mixture into the chicken and grapes.
  7. Thinly slice the remaining avocado half and place in a small bowl. Add the remaining lime juice and gently turn the slices to coat well.
  8. Arrange the avocado slices over the top of the prepared salad and sprinkle with toasted almond slices. Serve within a half hour after garnishing.
Additional Notes
  • Whenever you’re mixing ingredients that include soft fruits or vegetables, use a rubber spatula; it will prevent the food from being nicked or mashed.
  • To slow down the discoloration of an opened avocado, lightly coat it with an acidic food such as citrus juice or vinegar. This will keep the avocado surface green for at least an hour.