Chicken Guacamole Salad

Servings: 4 | Serving size: about 1 1/2 cups (as an entree)

Cooking Time: 45 Minutes

This recipe can easily be multiplied, keeps well and is better the second day after the spices have had a chance to come to full flavor. Note that cooking time does not include chilling time.

Ingredients

• 6 cups water
• 1 lb boneless skinless chicken breasts
• 1 rib celery (diced)
• 1/4 medium poblano pepper (diced)
• 1 large shallot (minced)
• 20 grape tomatoes (sliced in half lengthwise)
• 1/4 cup cilantro (coarsely chopped)
• 1/2 avocado (cut into 1/2 inch cubes)
• 1/4 tsp salt
• fresh ground black pepper to taste
• 1/2 tsp ground cumin
• 2 Tbsp reduced fat sour cream

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.

Gently 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 160°F.

Let the chicken rest for at least 3 - 5 minutes or until cool enough to handle.

When the breasts are cool, cut them into 1/2 inch cubes and place in a bowl. Chill in the refrigerator for about 30 minutes.

Remove from the fridge and add the diced celery, pepper, shallot, tomatoes, cilantro, avocado, salt, pepper, cumin, and sour cream.

Gently fold the salad together and chill for at least another 15 minutes.

Serve.