Chicken Avocado Salad

When summer comes around I find myself looking for more recipes that are lighter and anything that lets me avoid turning on the oven in the summer is just a bonus.  My co-worker brought this salad to work for a potluck and it was gone VERY quickly.  It’s very light, filling, fairly healthy, and so very delicious.  I changed a few things and it’s become quite the staple in our meal plan.  Did I mention that it’s crazy easy to make as well? 

Chicken Avocado Salad

Slightly adapted from: kalyn’s kitchen

Yields: 4 servings

Ingredients

1 rotisserie chicken, shredded (or 2-3 c. chicken)

2-3 medium avocados, diced

2 TB. lime juice, divided

Salt

½ c. thinly sliced green onion

½ c. chopped cilantro

3 T. light mayo

Directions

Shred the rotisserie chicken (or boil enough chicken to make 2-3 cups).

Mix the mayo and 1 Tb. lime juice to make the dressing.  Wisk together with a fork and then pour over chicken and stir to coat.  Add green onions and cilantro.

Dice avocados into medium pieces and mix with 1 Tb. lime juice.  Season with salt to taste (don’t skip the salt, it’s just not the same!).

You can make this ahead of time, but it’s best if you add the avocados just before serving.  We typically only eat half of the recipe in one sitting so I mix up everything but the avocados, put half of the mixture in a container for the next day, and just add avocado to the part we’ll eating that night.

You could eat this on bread, croissants, or lettuce, but we just eat it by itself because it’s that amazing.