California Chicken Salad 4-ways
Chicken salad made with fresh avocados and Greek yogurt with celery and a hint of lemon.
Yield: 8 people
- 2 ripe avocados
- 6 hard boiled eggs, peeled and chopped
- 1 Tbsp. Greek yogurt, plain
- 2 Tbsp. Dijon mustard
- 3 celery stalks, chopped
- 2 Tbsp. lemon juice
- 3 cups cooked chicken, chopped
- onion salt and pepper to taste
In medium bowl, mash your avocados. Mix in remaining ingredients.
Serve on either 1) a croissant as a sandwich, 2) a leaf as a lettuce wrap, or open-faced on 3) a bed of baby spring lettuce, or 4) on buttered toast.
Refrigerate any leftovers.