Avocado Chicken Salad Salad

After my Colby Jack Cheese and Avocado Omelette this morning, I had half of a leftover avocado that I wanted to use before it went brown.  I also had some leftover roasted chicken breast that wasn’t getting any younger in my fridge. I was very pleased with the result! It was so flavorful that I didn’t even use any dressing on the salad—and trust me, I love my dressing. 

Ingredients

• 6-8 oz fully cooked roasted chicken breast
• ½ avocado
• 1 tbsp.  Smart Balance Light Mayonnaise
• 1 tsp. Hidden Valley Buttermilk Ranch Dressing Mix
• 2 sticks of celery, chopped
• Fresh spinach
• Cucumber
• Black pepper to taste

Instructions

• Place fully cooked roasted chicken breast in the food processor. Pulse a few times until desired consistency (I kept mine a little chunky). Canned chicken would also work fine.
• Stir in the mayonnaise, and mash in the avocado. Mix in the Hidden Valley Buttermilk Ranch Dressing Mix.
• Serve over a bed of spinach and cucumbers.  Sprinkle with fresh black pepper.