Easy Avocado Chicken Salad

It's grilling season!  Which at my house means we always have leftover chicken in the fridge - this variation of a typical chicken salad and is a great way to use up those leftovers! It's great on it's own, but like it served on whole wheat toast or crackers.

This is another one of those recipes that came about just by throwing things together, and if you've seen some of the other recipes I've posted, then you know that I don't exactly measure things.  I've done my best to estimate the amounts of things, but feel free to change up the proportions to meet your tastes!

Prep Time: 10 minutes

Cook Time: none

Skill level:  A monkey could do it

The Food

2 small or 1 large avocado

1 large chicken breast, cooked

1/2 cup diced red onion

a handful of cherry or grape tomatoes

juice of half a lime

Salt and Pepper to taste

The Gear

You'll need some fancy equipment for this one: knife, cutting board, mixing bowl, spoon... Very high tech.

The know-how

1. Chop the chicken breast and avocado, and cut the cherry tomatoes in half or quarters.  (If you've never used fresh avocado before, here's a simple video tutorial for an easy way to remove the pit.)

2. Combine all ingredients except the lime in a mixing bowl, stir it together.  

3. Squeeze the juice of half the lime over the mixture.  Stir

4. Best served immediately.  Cover and refrigerate any leftovers. 

Note:  leftovers will quickly begin to brown, but they are still good to eat.  Just like an apple will brown after it's been sliced.  Supposedly, if you save the pit of the avocado and put it in the container, it won't brown as quickly, but I've had limited success with this.  

Enjoy!