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Chicken Avocado Egg Salad
Ingredients
  • 1.5 lbs. cooked chicken breast, diced
  • 6 large hard-boiled eggs, peeled and chopped
  • ½ cup finely chopped celery
  • ¼ small red onion, thinly sliced
  • 2 small avocados-peeled, pitted and chopped
  • 1 cup plain Greek yogurt
  • 2 Tbsps extra virgin olive or avocado oil
  • 1 Tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • sea salt and freshly ground black pepper, to taste, about ⅛ teaspoon each
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