Avocado Chicken Salad

• 1 whole Ripe Florida Avocado
• 1/2 teaspoons Cumin
• 1/2 teaspoons Garlic Salt
• 1/4 teaspoons Cayenne Pepper
• 2 Small Cooked Chicken Breasts, Cubed
• 2 leaves Lettuce Chopped
• 1/4 cups Roasted Red Peppers, Chopped
• Fresh Cilantro, Chopped
• 1 whole Lime, Juiced

1. Cut avocado in half lengthwise and remove the pit. Carefully scoop out the flesh and reserve the shell for filling. Cut half of the avocado in cubes and set aside. Place the other half of the avocado in a bowl and mash with a fork, mixing in the cumin, garlic salt, and cayenne pepper. Once mixed, add avocado cubes, chicken, lettuce, red peppers and cilantro.
2. Add in lime juice and gently mix everything together. Fill avocado bowls with chicken salad. Serve cold, alone, or with chips as a dip.

florida avocado, cumin, garlic salt, ubc, chicken breasts, ubc, fresh cilantro

Taken from tastykitchen.com/recipes/salads/avocado-chicken-salad-2/ (may not work)