Author Notes
Here’s a Mexican inspired spin on chicken salad. Creamy avocado, diced tomatoes, cilantro, green onion and lime add bold flavor and zing to shredded chicken making a great sandwich filling or tortilla topping. —Dorie Colangelo
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Ingredients
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1 cup
cooked, shredded chicken
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1
ripe avocado
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1/4
seeded, chopped tomato
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1-2 sprigs
cilantro, chopped
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1/2
scallion (white and light parts only), chopped finely
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Juice from 1/2 lime
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1/4 teaspoon
coarse salt
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Freshly cracked black pepper, to taste
Directions
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In a bowl, mash the avocado until smooth.
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Mix in the tomato, cilantro, green onion, lime juice, salt and pepper. Toss in the shredded chicken and mix well until fully coated.
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Serve on bread, crackers, lettuce cups, pita, salad, tortilla chips, taco shells or a wrap
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