Two recipe posts in one week?

If that’s not a sign the world is ending, I don’t know what is.

Tonight for dinner the hubby really wanted tortellini and biscuits and I had all the supplies to make this avocado chicken salad recipe I found on Pinterest.

Another YouTube shout-out… you can ripen an avocado faster by putting it in a paper bag with a banana overnight.  This actually worked!

So, rather than have the three-cheese tortellini, I decided to make this chicken salad recipe for dinner.  We shared the biscuits and it took the same amount of time to cook both, simultaneously.

The recipe calls for:
– 1 cup chicken breast (I used cut-up rotisserie chicken we got on sale this weekend)
– 1 avocado
– 2 or 3 green onions
– a few pinches of dried cilantro
– lime juice, use as much as you like the taste of
– salt and pepper, to taste
– 1 tablespoon of mayo (I used reduced fat)

It’s as simple as combining all the ingredients in a bowl.  I used a pizza cutter to combine all the ingredients together.  Taste it, add more of whatever you like until you’re happy.  I served it over a biscuit for dinner.

This recipe made at least 2 servings.  I’ve got hopes to eat the other half tomorrow, if the avocado keeps overnight then this meal will gain even more points.  If not, it’s a great meal that’s quick and easy to make in even our tiny, tiny kitchen.

I will definitely make this again!

The calories low-down:
1 cup chicken breast: 250
1 avocado: 275
2 green onions: 5
1 tablespoon reduced fat mayo: 35
lime juice, salt, pepper, cilantro – not enough to count

Total: about 565 for the whole batch, or 282.5 per serving.

Served with on a biscuit, add 170, totals 452 calories for dinner tonight.

Recipe found on Pinterest and linked to: http://becomingbetty.blogspot.com/2011/09/avocado-chicken-salad.html