Avocado Chicken Salad

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

2 cups cooked shredded chicken
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/ **