Avocado Chicken Salad

Avocado Chicken Salad is a great summertime lunch option. I love it served on endive leaves, plantain chips, or sliced green apples.  I add more veggies than other recipes call for, because I like a more crunchy chicken salad.

AVOCADO CHICKEN SALAD

2 Organic chicken breasts

1/2 cup each of finely chopped red onion and celery

2-3 tbsp fresh chopped cilantro

1 large ripe avocado

The juice of 1/2 of a lime
Salt and pepper to taste

Cook chicken breasts in a 375 degree oven for 20-30 minutes until done. Chop chicken and put in refrigerator to cool.  Place large avocado and lime juice in a food processor, or blender and puree.  When chicken is cool add in onion, celery, and cilantro mix together.  Add in avocado puree and stir coating all of the ingredients. 

Enjoy on a bed of lettuce, lettuce leaves, plantain chips, or sliced green apple.