PAMPERS AND PEARLS: Taste of Tuesday: Chicken & Avocado Salad with Lime

That would be the most amazing chicken & avocado salad...ever! I got the original recipe from Kalyn's Kitchen, but made some P & P adjustments (per usual) and have created what I consider to be a delicious, easy, and healthy dinner option. It's perfect for a weekday night when you have minimal time (or just don't want to spend the time) and want minimal dishes.

Ingredients:
2 cups cooked chicken, shredded into large pieces. (You can use rotisserie chicken OR cook chicken breasts following the instructions provided below).
2 medium avocados, diced
3 T fresh squeezed lime juice (split)
salt, to taste (I didn't use too much salt because you can always add more at the table.)
1/4 cup thinly sliced scallion
3 T mayo

*(If cooking the chicken breast, preheat the oven to 350 degrees. Line a baking sheet with tin foil & place raw chicken breasts on tin foil. Drizzle both sides with olive oil. Sprinkle both sides with ground pepper, kosher salt & garlic powder. Place in the oven and cook for 25 minutes.)* Shred the chicken apart into fairly large chunks until you have about 2 cups. Dice the avocados into medium-sized pieces and mix with 1 T of the lime juice. Season avocado with salt to taste. Mix mayo and 3 T lime juice to make the dressing.

Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing (it may seem kinda goopy at first, but you're putting this over lettuce so it'll even out eventually). Add the avocado and any lime juice in the bottom of the bowl to the chicken mixture.

*This could also be served inside pita bread or sandwich bread, or inside crisp lettuce cups. If you choose to go this route then be sure to cute the mayo & lime juice used for the dressing in half to eliminate the goopiness.