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The Hood Magazine

Avocado Chicken salad

Mar 21, 2015 02:02PM ● By Hood Magazine


  • 2 or 3 boneless, skinless chicken breasts (cooked and shredded)
  • 1 avocado
  • ½ c sliced grapes
  • ¼ c chopped onion
  • 3 stalks of chopped celery
  • ½ c Mayo
  • 1 tbsp lime juice
  • 2 tbsp cilantro
  • ½ tsp salt
  • ¼ tsp pepper


Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients and put on top of whole wheat bread, or toasted bread.

It seems as though everyone has a favorite canning recipe. This one comes from my grandma and is extra special when made with cucumbers grown in my garden.