Avocado Chicken Salad
  1. Roast the chicken in the oven at 375 degrees, spiced with your favorite Mexican seasoning, we like chili lime.
  2. Cook at least 30 minutes or until cooked through.
  3. Dice the onions and the celery in a food processor.
  4. When the chicken is cooked and slightly cooled, shred it with a fork or in the food processor. If you prefer your chicken salad a bit chunky, feel free to dice it instead.
  5. We added the shredded chicken to the food processor and then added the avocados and spices. If you prefer it a bit chunky, just mix everything together in a bowl.
  6. Taste and add lime juice and salt as needed.
  7. When ready to eat, toast the bread.
  8. We brushed both sides with olive oil and toasted each side until browned.

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