This Avocado Chicken Salad was so good. It's also pretty easy to make. I picked up a half rotisserie chicken the day before and pulled off all the meat and chopped it up. (Then I made chicken stock from the bones. Oh yeah... I also ate all the skin. Oops. Rotisserie chicken skin is sooo good though!) This was a filling snack on a weekend for my husband and I with some Triscuit crackers. And it's green, you know, for upcoming St. Patrick's Day!!
Avocado Chicken Salad
adapted from Family Fresh Meals
1 avocado
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tsp lime juice
1 tsp fresh cilantro
1/4 cup mayonnaise
1/4 cup plain Greek Yogurt
1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together. (Or eat right away, if you can't wait, like us.) Serve on your favorite bread, crackers, inside pita pockets or on a bed of lettuce.
*Serve with gluten-free crackers, or just veggies, for a gluten-free snack.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
1 comment:
Looks yummy. Going to make this week as I have some avocados to use up.
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