Avocado Chicken Salad
pitted and removed from skin
diced red onion
we used white because it’s what we had on hand
juice from 1 lime (about 3 tablespoons
feel free to add a bit more!)
cilantro (we left this out
but it would have been a great addition)
feel free to use a bit more
cooked shredded chicken
we used three cooked chicken breasts. Oven roasted with chili lime seasoning
we used a pre-sliced loaf of french bread
Roast the chicken in the oven at 375 degrees, spiced with your favorite Mexican seasoning, we like chili lime.
Cook at least 30 minutes or until cooked through.
Dice the onions and the celery in a food processor.
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.
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.
Taste and add lime juice and salt as needed.
When ready to eat, toast the bread.
We brushed both sides with olive oil and toasted each side until browned.
Click to share on Pinterest (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to email this to a friend (Opens in new window)
Click to print (Opens in new window)
Click to share on Chicory (Opens in new window)