Chicken Salad with Avocado

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well, refrigerated, about 3 days. The avocado will darken as it oxidizes, but it will still be good.

Ingredients

• 2 quarts water
• 1 lb. boneless skinless chicken breasts
• 1/2 large ripe avocado (about 4 ounces)
• 2 tsp. lemon juice
• 1 tsp. garlic powder
• 1/4 tsp. salt
• fresh ground black pepper to taste
• 2 large ribs celery (diced)
• 2 Tbsp white onion (minced)

Place the water in a large skillet over medium heat.

Bring the water to a boil and then reduce the heat until the water is at a shiver.

Add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness. It's best to use a instant thermometer and remove the breasts just as they reach 165°F.

Remove from the pan and let the chicken rest for about 3 - 5 minutes.

When they are cool cut them into 1/2 inch cubes.

Chill in the refrigerator for about 30 minutes.

When the chicken is chilled place the avocado, lemon juice, garlic powder, salt and pepper in a medium mixing bowl.

Use a fork and mash the avocado until smooth and the lemon juice and spices are blended in.

Add the diced chicken, celery and onion to the bowl.

Fold the salad together gently and chill for at least 15 minutes.