Chicken Egg and Avocado Salad

Name: Chicken Egg and Avocado Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 4 Eggs hard boiled peeled and chunked; 1 Can (6 oz.) Chunk White Chicken Breast (98% FF); 1 Avocado chopped but chunky; 2 Tbsp. Mayonnaise (I like Hellmann's w/Olive Oil); 1 tsp. Spicy Brown Mustard (more or less to taste)

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 6

Ingredients

4 Eggs, hard boiled, peeled and chunked1 Can (6 oz.) Chunk White Chicken Breast (98% FF)1 Avocado, chopped but chunky2 Tbsp. Mayonnaise (I like Hellmann's w/Olive Oil)1 tsp. Spicy Brown Mustard (more or less, to taste)

Directions

Boil eggs, peel and chop into chunks. Drain liquid from chicken and rinse (to reduce sodium, if preferred) and put into bowl with eggs. Add chunky-chopped avocado, mayo and mustard. Carefully fold/mix together. Chill before serving on lettuce leaves, stuff tomato or for a light, refreshing sandwich.

Serving Size: Makes about 6 scant 1/4-cup Servings

Number of Servings: 6

Recipe submitted by SparkPeople user DIANASAVOY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving