Avocado Chicken Salad Recipe

This month’s Blogger Food Challenge theme is veggies and I will tell you I have not been this excited about something since Spanx came on the market. Seriously though, as a fan you must know I am a veggie queen. Even though I am by far not a vegetarian, it wouldn’t bother me one bit to not have meet for weeks at a time.

Who here ends up with leftover chicken that you just end up tossing? Me too because let’s face microwaved chicken is almost always dry and unappealing. Since so many of us look back on the moments and regret the wastefulness of tossing it out, I have started pushing myself to find creative and tasty ways to make use of what is in the fridge *including leftovers* and cabinets. Let’s just call it a month of clean out to bring in the new. <~ Yes, do wish me luck because I shall need it.

Let’s get started with that delicious roasted, grilled or even leftover fried chicken from the night before and make a fablous finger food that can be used as an appetizer, after school snack or even the main course for lunch.

Avocado Chicken Salad

Ingredients:

• 2 Chicken Breasts *boneless or remove from bone*
• 1 Avocado *large size, ripe*
• 2 Green Onions *finely sliced*
• 1/8 teaspoon pepper
• 1/4 teaspoon salt
• Pinch of fresh cilantro *finely chopped*

Directions:

1. Chicken preparation: If using leftover chicken, please make sure to remove all bones and breading. If using uncooked chicken, please bake at 350 until done throughout.
2. Dice up chicken breasts and set aside.
3. In a large bowl, mash the avocado up well *some small lumps are fine*
4. Add green onion, cilantro, salt and pepper to the avocado mixture.
5. Add the chicken and stir to combine thoroughly.
6. Taste and adjust seasonings as needed.
7. Serve with crackers or on bread.

Need a heartier salad? Try adding a hard boiled egg and chopped celery.

Enjoy!