CHICKEN AND PICO DE GALLO

By lenka_g

Ingredients

• 1/2 cup cooked medium-diced chicken
• 1 small diced avocado
• 1 small seeded and diced tomato
• 2 tablespoons chopped green onion
• 2 teaspoons minced jalapeño
• 2 tablespoons mayonnaise
• 1 tablespoon vinegar
• 1 tablespoon chopped cilantro
• 1/4 teaspoon salt
• 15 Athens® Mini Fillo Shells (1 box)
• 15 cilantro sprigs, for garnish

Preparation

Step 1

In a small bowl combine chicken, avocado, tomato, green onions, jalapeño, mayonnaise, vinegar, cilantro and salt mixing well. Chill for 1 hour. Place 1 rounded tablespoon of mixture into each Fillo Shell. Garnish each with a sprig of cilantro. Serve immediately.