Avocado Chicken Salad

Angie Soto

1 ½ lb.chopped Rotisserie Chicken

2 Stalks chopped Celery

2 Avocados (1 halved and 1 chopped)

½ finely diced small Onion

½ Cup Greek Yogurt

1 Tbsp Grey Poupon Mustard

1 Tbsp Parsley Leaves

¼ Cup Lemon Juice

Salt

Ground Black Pepper

Chop the rotisserie chicken, celery, onion, and 1 avocado. Place them in a bowl and mix them together. In a blender, combine 1 avocado, Grey Poupon mustard, yogurt, parsley leaves, lemon juice, salt, and ground pepper. Blend until it's smooth and creamy. Pour the dressing over the chicken salad and toss it until the dressing is well mixed.

Serve with crackers, on bread, or for a healthier option over a bed of lettuce.

Page footer