For lunch today, I made Cooking Light’s Avocado Chicken Salad. It was fantastic! I couldn’t wait for dinner so I could eat it again.
2 tablespoons olive oil
2 tablespoons fresh lime juice
3/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups shredded chicken
1/4 cup chopped fresh cilantro
3/4 cup refrigerated fresh salsa*
1 ripe avocado, peeled and chopped
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.
*I substituted pico de gallo for the salsa.