Avocado Chicken Salad
2 avocados, pitted
2 c. shredded rotisserie chicken
1/4 c. red onion, minced
1/3 c. aioli (1 egg, Tbs olive oil, juice of 1 lemon, 1.5 tsp dijon)
Celery, 1-2 stalks, chopped
Jalopeno pepper
Salt & pepper
Parsley or cilantro, chopped as garnish
DIRECTIONS
Scoop out avocados, leaving a small border. Dice avocado and set aside.
Make chicken salad: In a large bowl, mix together chicken, onion, mayo, greek yogurt, lemon juice, and mustard. Fold in diced avocado. Season with salt and pepper.
Divide salad among 4 avocado halves. Garnish with parsley.
Other optional add-ins:
Corn
Halved cherry tomatoes
Cooked, crumbled bacon
Feta cheese
Grapes
Green onion
CHICKEN PREP, if not rotisserie, 20 min
Lay the chicken breasts at the bottom of a medium sized sauce pan - make sure not to overlap the chicken so they cook evenly. Cover with at least 2 inches of cold water. Add the salt. Bring the chicken to a boil over a medium/heat and then cover and reduce down to a simmer. Let gently simmer for about 15 minutes to cook internally.
Once done remove the chicken from the water and let cool a couple of minutes. You should be able to easily shred the chicken with a couple of forks at this point.
