Chicken avocado salad

• 1 lb chicken breasts
• 2 large avocados
• 1 medium granny smith apple
• 6 oz sweet white corn (canned)
• 6 tsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp salt (to taste)
• 1 tsp lemon pepper (to taste)
• 1 tsp black pepper (to taste)
• 1 tsp onion powder (to taste)
• 4 tbsp maricle whip
• 4 slice pita bread
• 1/4 cup water
• 2 stick celery

1. Grill chicken with olive oil, red wine vinegar, and season to your personal preference.
2. Cover and cook throughly (about 20 minutes, depending on thickness of the breast)
3. Dice apple, avocados and celery
4. Slightly shred chicken.
5. Then place half of the diced apple into the pan with chicken, add water, mix, cover and simmer for 5 minutes.
6. Place chicken and apples in bowl, cover and refrigerate till chilled (about an hour)
7. Mix avocado, corn, celery and remaining apple in separate bowl, cover and refrigerate.
8. Once chicken is cooled, dice or shred it then fold into avocado mixture.
9. Add maricle whip and mix well.
10. Spread on pita and enjoy!

chicken breasts, avocados, granny smith apple, sweet white corn, red wine vinegar, olive oil, salt, lemon pepper, black pepper, onion, maricle whip, bread, water, celery

Taken from cookpad.com/us/recipes/358519-chicken-avocado-salad (may not work)