Chick Chick Salad(6 Servings)

• 3 c. cooked chicken breasts, cut into bite-size pieces
• 1 (15.5 oz.) can garbanzos (chickpeas)
• 1 (10 oz.) pkg. frozen green peas
• 7 green onions, divided
• 2 large ripe avocados
• 2 Tbsp. vegetable oil
• 1/4 c. light mayonnaise
• 1/4 c. plain yogurt
• juice of 2 limes
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. ground cumin
• 1 canned whole mild green chili

1. In a medium bowl, combine the chicken, drained and rinsed garbanzos, green peas and 6 thinly sliced green onions.
2. Cover and refrigerate.
3. Peel, pit and slice avocados, then combine in a food processor or blender with oil, mayonnaise, yogurt, lime juice, salt, pepper, cumin and chili.
4. Process until smooth. Transfer dressing to a bowl; cover and refrigerate.
5. When ready to serve, combine the salad and dressing.
6. Garnish with remaining green onion, thinly sliced.

chicken breasts, garbanzos, frozen green peas, green onions, avocados, vegetable oil, light mayonnaise, plain yogurt, salt, freshly ground black pepper, ground cumin, green chili

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805114 (may not work)