Picnic Chicken and Avocado Salad

Total time: 25 minutes
   I often throw an extra chicken breast or 2 on the grill so I have them on hand to make salads in the summer. You can chop everything very finely for a sandwich filling or leave it chunky to layer on lettuce.  

 Ingredients: 

• 2 chicken breasts
• 2 tbs Teriyaki sauce or marinade
• 1 can water chestnuts, 5oz (150 gr)
• 1 - 2 ribs celery
• 1 avocado
• 2 tbs fresh chives
• 1/4 cup (2oz, 60gr) yogurt
• 1/4 cup (2oz, 60gr) mayonnaise
• 1 tsp sesame seed oil
• 1 tsp soy sauce
• 1 tbs Teriyaki marinade
• Lettuce for 2 small salads or pita halves for sandwiches

 Instructions

• Brush Teriyaki sauce on chicken breasts. 
• Cook on barbecue grill, or sauté in skillet until done, about 15 minutes total.
• Either slice or finely chop water chestnuts and celery. 
• Snip chives.
• Cut avocado into either small or medium cubes. 
• Cut chicken into either small or medium chunks. 
• Put everything into a bowl.
• Mix remaining ingredients (except lettuce) in another bowl. 
• Add just enough to the chicken to make a lightly dressed salad. 
• Serve on a bed of lettuce with the remaining dressing (if any) on the side.
• Or use as a filling for sandwiches (we stuff it into pita halves).