Avocado Chicken Salad

No mayo, just delicious creamy avocados.

I’m not a huge fan of mayo unless it is sriracha mayo on my turkey burger, so I like this alternative to the traditional chicken salad. Avocado makes it creamy and holds it all together. The celery and apples and cilantro give it a bright fresh crunch, making it the perfect summer lunch.

Ingredients

1 cup chopped cooked chicken
1 ripe avocado, seeded and peeled 
1 apple, finely chopped (can leave the skin on)
1/4 cup finely chopped celery
1/4 cup finely chopped red onion (I soak the chopped onion in water and then drain before mixing in to make it milder)
2 tablespoons finely chopped cilantro 
2 teaspoons lime juice or a tablespoon of lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Optional: pita, bread, salad greens, tomatoes

Instructions

Combine all the ingredients and gently mash together until well mixed. This is best the day it is made, otherwise the avocado gets a bit brown. I like to serve it in a toasted pita with some arugula and sliced tomatoes on the side.