I found a picture and the basic ingredients on Pinterest, and kind of noodled around with the ingredients until I was happy with the results. I hate that I didn’t take pictures as I went, but my hands were kind of gooey after messing with the avocados.
If you try this? Let me know how you like it.
- 2 cups cooked chicken, shredded into large pieces (we used 3 small chicken breasts and diced)
- 2 medium avocados, diced (use somewhat firm fruit, as over ripe ones will just mush all up.
- 2 tbs. lime juice
- 1/2 to 3/4 cup chopped fresh cilantro (I rough chopped it and used stems)
- 2 tbs. light mayo (I use Duke’s, but realize this may not be available everywhere)
Boil (or roast) the chicken until done, let cool, and dice. We placed ours in the fridge to cool until we were ready to use it.
Cut your avocado into small, bite sized pieces, and place into a large-ish bowl. Toss avocado with lime juice.
After you’ve chopped your cilantro (make sure you rinse well prior to chopping, as I find that if I don’t I have gritty cilantro, and nobody wants that), gently mix the cilantro and chicken into the bowl with the avocado.
Fold in the mayo gently. I chilled ours for just a little while, then served.
The original ingredient list also called for green onion and salt, but we are not huge onion eaters, and we simply added salt to taste after serving.
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