Avocado Chicken Salad
The flavors of this chicken salad are reminiscent of summer
grilling. If you've got a bit of leftover chicken from the night before, this
is a great way to use it up for lunch. Otherwise, feel free to boil a breast of
chicken or zap one in the microwave for a super-speedy meal. Enjoy!
Ingredients:1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded
Directions:
In a medium bowl, toss the chicken breast, corn, black
beans, green onions, tomatoes, cilantro, and corn chips together. Add the
vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad
into halved avocados. Serve immediately with a spoon and fork. Enjoy!
Recipe from cheekykitchen.com
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