Avocado Chicken Salad

Ingredients:

- 1 cup canned chicken, low-sodium, rinsed

- 1 ripe avocado, seeded and peeled

- 1 green apple, peeled, cored, and finely chopped

- ¼ cup celery, finely chopped

- 2 Tbsp cilantro or parsley, finely chopped

- 2 tsp lime juice

- Black pepper to taste

Directions:

1. Place chicken, avocado, apple, and celery in a medium bowl. Gently mash avocado with a fork and stir it around so that ingredients are well-combined.

2. Add cilantro/parsley, lime juice, salt, and pepper. If mixture seems dry, stir in 1 - 2 tsp olive oil.

3. To store, place in bowl and cover completely so that no part of chicken salad is exposed to air. Will keep in fridge for ~2 days.

4. Serve on whole wheat bread, wrapped in whole wheat tortilla, atop a bed of mixed greens, or use as dip with crackers: Almond Thins, Wasa Crackers, Coco Lite, Thin Cakes, or Reduced-Fat Triscuits