I have been trying to come up with quick and easy things to make for dinner, as I am still not back to my normal self, and still on pain meds. This chicken salad took less than 30 minutes to prepare using leftover roasted chicken, and it tasted really good.As always, make sure all your ingredients are labeled gluten free.
Gluten Free Chicken Salad
2 cups chopped chicken
1 cup pico de gallo
1 avocado, diced
juice of 1/2 lime
3.4 cup mayonaise
Chop the chicken finely, put into a large bowl. Cut the avocado in half, remove pit, and peel. Dice into small pieces. Squeeze the lime juice over the avocado. Add avocado, pico de gallo, and mayonaise to the chicken, stir to mix well. Refrigerate at least one hour. Serve with tostitos.
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Gaelyn says
July 6, 2012 at 11:47 pmThat sounds like tomorrow night’s dinner.
Elizabeth says
July 7, 2012 at 10:25 pmThanks for sharing the salad idea…looks yummy!! Will have to try it out!!