Use your leftover chicken or buy some from the store to make this easy, tasty salad for lunch any day. The avocado replaces the mayo in a classic chicken salad and gives it so much more flavor.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 full chicken breasts (can use precooked) (2 ounce each)
- 2 avocados
- 1 lime
- 1 clove of garlic
- 1 cup of California walnuts
- 1 small onion
- 3 stalks of celery
- 2 to 4 plum tomatoes
- Salt & pepper to taste
1 Cut chicken breasts and cook in the oven at 350 degrees fahrenheit for 20 minutes or until done.
2 Cut chicken into cubes.
3 While chicken is cooking, cut avocados in half and remove insides. Mash avocado meat into a paste.
4 Add juice from 1 lime, and garlic. Cut plum tomatoes removing seeds and then cube. Dice the small onion and celery.
5 Add chicken, tomatoes, onion, celery to the avocado mixture.
6 Add walnuts for the extra crunch and flavor. Salt and pepper to taste.
Source: California Walnut Board