Avocado Chicken Salad

By

Robin Bashinsky, Cooking Light

APRIL 2012

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  • 4

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 3/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup refrigerated fresh salsa
  • 1 ripe avocado, peeled and chopped
  • 3 ounces tortilla chips

Preparation

Step 1

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado. Serve with chips.

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