Creamy Avocado Chicken Salad

By Lauren Parry.

YIELD: Serves two


2 Cup Chicken Breast, cooked and shredded (We used shredded rotisserie chicken to save time)

1/2 Cup canned corn

1/2 Cup canned black beans, drained and rinsed

1/2 Cup Green Onions, chopped

3/4 Cup tomatoes, diced

1/2 Cup Cilantro, chopped

3/4  Cup tortilla chips, crushed

4 T white wine vinegar

7 T Reduced Fat Olive Oil Mayonnaise

4-5 Avocados


Combine all ingredients EXCEPT tortilla strips (chicken breast, corn, black beans, green onions, tomatoes, and cilantro) in medium bowl. Slice avocados in half and remove pits. Combine crushed tortilla strips to mixture as the final step in order to prevent the chips from getting soggy. Spoon the salad into the avocados, and served immediately!

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