Chicken, Avocado And Feta Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cups cooked chicken breasts (shredded or chopped into large pieces)
• 2 avocados, peeled and chopped
• 2 tablespoons lemon juice, fresh squeezed (divided)
• garlic salt, to taste (i don't use too much salt because you can always add more at the table.)
• 1/4 cup red onion, diced
• 1/3 cup feta cheese, crumbled (i've subbed goat cheese with good results)
• 1/4 cup pine nuts, toasted
• 1/2 cup fresh cilantro, chopped
• 3 tablespoons mayonnaise
• 1 tablespoon dijon mustard
• black pepper, freshly ground

Recipe

• 1 to save time and effort, i usually get a store-bought rotisserie chicken. remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
• 2 chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. put in large bowl with chicken.
• 3 top with onion, feta cheese, pine nuts and cilantro. toss gently to combine, taking care not to break up or mash the avocado.
• 4 whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. add a bit of water if too thick. season the dressing with freshly ground black pepper to taste. drizzle over salad and again toss gently to dress.
• 5 serve right away or chill for a while before serving. this can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.