Name: Avocado Chicken Salad
Ingredients: 2 avocados; 1 1/2 cups shredded chicken; 1/2-3/4 cup mayo; 1/4 cup sour cream; 3 garlic cloves, minced; 3 tablespoons fresh cilantro, finely chopped; 1 lime; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon paprika; 2 teaspoons chili powder; 1/2 teaspoon onion powder; Salt and pepper, to taste

Ingredients

Scale

2 avocados
1 1/2 cups shredded chicken
1/2–3/4 cup mayo
1/4 cup sour cream
3 garlic cloves, minced
3 tablespoons fresh cilantro, finely chopped
1 lime
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons chili powder
1/2 teaspoon onion powder
Salt and pepper, to taste

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Instructions

Scoop avocado into bowl and mash with fork. Add mayo and sour cream and mix well, followed by seasonings, garlic and cilantro. Save the pit of the avocado.
Add shredded chicken to avocado mix.
Squeeze 1/2 lime into mix and taste, if prefer more add second half.
Add pit back into mix (this keeps it from discoloring) Refrigerate for 2-3 hours until chilled.
Serve in a lettuce leaf, pita bread or with crackers. Garnish with a sprinkle of fresh black pepper, a squeeze of lime and additional chopped cilantro on top.

Notes

Did you know that you can add the pit to your guacomole dip, or salad and it will prolong your avacado turning brown? Try it, you’ll be amazed at the results!