Recipe - Avocado Chicken Salad

​Here is one of Parsley's favorite mixes for a quick bite for lunch.

It is an Avocado Chicken Salad. 

She loves it because it turns green *smiling*.    This is also a good way to use frozen avocados. 

​Set one half of an avocado out to thaw.   I microwave mine for 30 seconds.

​After it is thawed, smash it with a fork.  Then place a pre-cooked chicken breast into a food processor.

Use anywhere from 1 to 1 1/2 full breasts.  I pull them apart before chopping in the food processor to avoid any large chunks of chicken.   

Next, add about 1/3 cup of mayonnaise depending on how dry of a chicken salad one likes.  I use Best Food Vegan mayonnaise (no eggs).  Keep in mind that the avocado is also a fat and should be taken into consideration when deciding how much mayonnaise to add.  Finally, a dose of mustard (to taste); add a little minced onion and a dash of pepper with about a 1/4 cup of sweet pickle relish... (again to taste).  Now comes the hidden spice... a real sweet addition.  It is a cardamon, cinnamon and clove mixture.

Just a couple sprinkles of this and you have Parsley's mouth watering Chicken Salad.  Enjoy!