Citrus Grilled Chicken Salad (For Leftover Grilled Chicken)

• 3 boneless skinless chicken breasts
• 6 ounces apricot marmalade
• 12 cup mayonnaise
• 12 cup sour cream
• salt (to taste, depending on how salty your chicken was)
• 2 teaspoons pepper
• 23 cup coconut flakes
• 2 avocados
• 8 leaves boston lettuce

1. Pulse grilled boneless skinless chicken into food processor in 2 batches.
2. In a mixing bowl, combine melted marmalade, mayonnaise, sour cream, salt and pepper.
3. Add chicken and stir to combine.
4. Test to see if more salt or mayonnaise is needed.
5. Toast coconut in 400F oven.
6. Remove, stir and replace.
7. When done, immediately transfer to to a large plate.
8. When ready to serve:.
9. Slice avocados in half and remove pits.
10. Using a large spoon, carefully remove avocados from skin and place in top of 2 lettuce leaves.
11. Dash salt over avocados.
12. Spoon chicken salad into avocado halves.
13. Sprinkle with toasted coconut.

chicken breasts, apricot marmalade, mayonnaise, sour cream, salt, pepper, coconut flakes, avocados, boston lettuce

Taken from www.food.com/recipe/citrus-grilled-chicken-salad-for-leftover-grilled-chicken-367450 (may not work)