Friday, April 6, 2012

Avocado Chicken Salad

The other day I was watching The Daily Dish while I was cleaning.  During the cooking segment they made this recipe. It sounded right up my alley. I knew I had to make it right away. What I loved about this was that it honestly took about 5 minutes to put together. But that was because I used items already made.
One of my favorite tips is to make shredded chicken ahead of time. About once a month I take one of those big ol' frozen chicken bags from Costco, throw it in the crock pot with 2 cans of chicken broth, and about a tablespoon of Montreal steak seasoning. Let it cook on low for about 6 hours. Shred the chicken. Drain most of the juice and put it in 3-4 freezer bags to use later in the month for easy meals such as this!
For this recipe I used a rotisserie chicken though because I didn't let my chicken thaw that day. Either way would work great. Or just cook up a few chicken breasts.

But let me tell you...this is one of those meals that I have been thinking about all day. It was that good. Hope you like it as much as we did!
PS...I have to tell you, I have a new favorite type of chip, Tostitos Roasted Garlic and Black Bean. Try them:) My sister introduced us to them over the weekend and we are hooked!


1 rotisserie chicken, shredded (3 chicken breasts, shredded)
2 avocados, diced
1 cup pico de gallo
1/4 cup cilantro, chopped
2 tablespoons olive oil
2 tablespoons lime juice (or more depending on your taste)
salt and pepper to taste
tortilla chips

Mix all ingredients together and serve with your favorite brand of tortilla chip. Easy peasy lemon squeezy as my 3 year old says;)


Lombardo Family said...

Oh Lindsay, this was yum! I didn't have pico de gallo, so I just added salsa instead. I used it in my corn tortillas. Super good! Thanks for another great recipe!

Clements Family said...

I am so glad you guys liked it! It is so easy...and is now one of my favorites!