Tangy Chicken Salad w/ Avocado

Chicken salad and I have a funny kind of relationship.  I have mentioned before that our family never made it when I was a kid but I make it all the time now.  I rarely, if ever order it when at a restaurant because…well…it always tastes terrible.  You know what I mean?  Tasteless and dry, lacking in any flavor at all, and with chicken shredded nearly to the consistency of baby food.  Blegh.

Now, I am quite partial to my other chicken salad recipe and I make it quite a lot.  But this summer, I found myself craving something with a bit more kick.  A bit more tang.  And since I know of very few things that aren’t improved with some avocado, that ended up in the bowl too.  I almost added hard boiled egg, but exercised some restraint.  It was really good in there, but didn’t make it to the final recipe.

What did end up in the final recipe, as you see below, is quite simple.  A little sour cream to cut the richness of the mayo, mustard for fantastic flavor, and the avocado for a dose of healthy fats and a creaminess that cannot be matched.  We love this so much it is not uncommon for us to burn through a whole batch in a day.  Or a sitting!  Add some fruit and some pita chips and you have got yourself a cafe worthy lunch!
Two Years Ago: Tator-Tot Hotdish

Tangy Chicken Salad W/Avocado
Our favorite way to eat this is wrapped in a whole wheat tortilla with fresh spinach, or scooped with crackers.  But throw it in a butter croissant and you have something really special.  I recommend adding lots of fresh ground black pepper!

4 c cooked chicken, chunked or shredded
1/4 c light sour cream
1/4 c mayo
1-1 1/2 T dijon mustard
salt and pepper to taste
Mix all ingredients lightly together.  Add a bit more sour cream and mayo if too dry.  Taste for seasoning.  Add:
1 avocado, peeled and diced
Toss lightly together.  Enjoy!