Avocado Chicken Salad

In this house, we love ALL things Mexican/Tex-Mex. I wouldn't exactly go as far as to call this dish Latin-American at all, but its delicious cilantro/lime flavor definitely puts a different spin on traditional southern chicken salad.

All you need is:

1. chicken, cooked and shredded (I ALWAYS use boneless, skinless breasts and I shred super finely in the processor)
2. avocado
3. plain greek yogurt (you only need a little, so I used greek yogurt to be healthy. You can use mayo if      you prefer!)
4. green onion, sliced
5. cilantro
6. lime juice
7. salt/pepper

There are really no measurements, as I got this basic idea from a website that simply posted the ingredients without exact quantities. I would say I had about three or more cups of chicken, and I used almost 5 whole avocados. I went heavy on the cilantro (I threw mine in the food processor to make it really fine) and the green onion. I juiced two whole limes, and only used about 3 or 4 spoonfuls of greek yogurt. I was pretty generous with the pepper and moderate with salt.

It looks a little strange at first, especially if you are used to an ultra mayonaise-y chicken salad. It tastes a lot lighter and has a neat flare. My husband suggested that we remember this during summer beach trips for a light and delicious lunch!

I served it on a thin bagel sandwich (toasted) with the baby spinach/goat cheese/ strawberry salad with home made dressing. This would probably be really tasty on chips or pitas, also!