Quick Guacamole Chicken Salad
This recipe, shared by chef Heather Pond of the Blue Elephant in Simcoe, Ontario, begs for a pitcher of margaritas, a few friends and a sunny late afternoon on the patio.
Jeff Downie
2 ripe avocados
1 tablespoon lemon or lime juice
1 small onion, diced (may use green onion)
1 teaspoon salt
Optional: add ½ cup cilantro, ½ cup diced celery, 1 tablespoon grated Parmesan cheese, 1 teaspoon chili flakes or 1/3 cup diced jalapeno peppers (depending on how spicy you like it)
2 or 3 chicken breasts, diced
½ cup diced tomatoes or grape tomatoes, sliced
With a fork, mash your avocados in a bowl with the lime juice. Add onions, optional items and salt. Fold in chicken breasts and tomatoes. Serve as a dip with nachos or crackers. Also great as a salad topping or in a sandwich.
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