Spicy Chicken Salad


2 Cooked Boneless Skinless Chicken Breasts (leftover rotisserie chicken works well for this)
1/2 English Cucumber
1 Orange Bell Pepper
4 Campari Tomatoes (or 1 large tomato)
2 Green Onions
1/2 Seeded Jalapeño
1 Avocado
1 Lemon
1/2 cup Avocado Oil (or Olive Oil)
1 clove Garlic
1 teaspoon Kosher Salt


Clean cucumber, bell pepper, and tomatoes.  Dice into 1/2-1/4 inch pieces.

Shred chicken breast. (Rotisserie chicken from any grocery store deli works well for this recipe)

Cut greens onions, jalapeño, and garlic into small pieces and with the salt add them to a molcajete.

Otherwise you can add the ingredients already cut up to a small bowl or food processor.

Grind into a paste, or process in a food processor.

Cut lemon and squeeze lemon juice and pour avocado oil into molcajete or small bowl or food processor with the paste and mix.

Cut avocado in half.  Remove pit, and cut the avocado down and across inside the skin and remove from the peel.  

Add cut up vegetables and fruits to the chicken, pour in the sauce and stir.  

This salad gets better if you refrigerate it for at least an hour.