Picnic Chicken and Avocado Salad Time: 10 minutes
2 cold teriyaki grilled chicken breasts
1 can water chestnuts, 5 oz (150 gr)
1 avocado
2 tbs fresh snipped chives
1/3 cup yogurt
1/3 cup mayonnaise
1 tsp sesame seed oil
1 tsp soy sauce
1 tbs teriyaki marinade
Lettuce for 2 small salads
Cut chicken into small cubes - about 1/4" (.7cm) and put into a medium bowl. Slice water chestnuts and add to chicken. Cut avocado into cubes the same size as the chicken, add to chicken. Snip chives and add. Mix remaining ingredients (except lettuce) in a small bowl. Add just enough to chicken to make a lightly dressed salad. Serve on a bed of lettuce with the remaining dressing (if any) on the side. Or can be stuffed into Pita halves for sandwiches.
Cooking for Two? Or more?
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