Avocado Chicken Salad

I have been craving chicken salad for quite sometime and I had been trying to figure out how I could have chicken salad, but stay within the confines of my diet. It hit me one night while I was cleaning the kitchen, AVOCADO! If I were to use an avocado to make the chicken salad, I could bypass the dairy that is typically required. I did, and it was amazing! See the recipe below and enjoy!!!

Avocado Chicken Salad:

Ingredients:

1-2 lbs of shredded boneless, skinless chicken breast (turkey or tuna could be used as well)

2 avocados

¼ chopped onion (no more than half if you like the crunch or the onion taste)

Juice of half a lime

2 tbsp of basil chopped (cilantro works well also)

Black pepper

Directions:

1)      shred chicken in small bowl and leave to the side for later

2)      remove avocado meat from its skin and mash it in a medium bowl

3)      combine chopped onions, chopped basil, and the lime juice in the medium bowl

4)      work mixture in medium bowl to the desired consistency and combine chicken in medium bowl

5)      add black pepper to taste

Suggestions:

1)      Place one or two good dollops of avocado chicken salad on a large leaf of iceberg lettuce and roll into a wrap.

2)      Place two good dollops of avocado chicken salad on a bed of baby spinach with a little drizzle of olive oil and almond slivers.