Avocado Chicken Salad

Keeping it casual as a continuation of yesterday, we went with a new take on a classic. Greg is calling it a a southwest chicken salad, what do you think? Anyway since the dip was such a hit yesterday it is being continued into today.

Avocado Chicken Salad:

Things you'll need:

2 1/2 - 3 lbs of chicken

1 avocado, mashed

1 cup mayonnaise 

1/2 cup greek yogurt

handful of cilantro (about 1-2 ounces)

2 stalks of celery

1 bunch of green onions thinly sliced
3 tsp. dill weed
2 tsp. Penzey's Northwood's Seasoning
1 tsp. Penzey's Green Goddess Dressing Base

salt and pepper to taste

• Put your chicken in a large pot and cover with water add a little bit of salt
• Bring the water to a boil, then reduce to half heat and let chicken poach for about 40-45 minutes. Chicken should fall apart when you try to pick it up with a fork.
• Once cooked turn off the burner and let the chicken "rest" in the water for a minimum for 10 minutes. Taking it out of the water too soon after cooking will cause the chicken to lose it's "moistness."
• Now shred the chicken and put it in a large bowl
• Add the remaining ingredients and mix well. Be sure to taste it before you serve, just in case you think it needs more of anything. Just be sure to enjoy it!