AVOCADO-PESTO CHICKEN SALAD

This is a great way to use up some of the Basil-Pecan Pesto that we just made. It makes the chicken taste so yummy, and pesto (with the good fat of extra-virgin olive oil) takes the place of some of the bad fat (mayo), so it's healthier.

And it's easy......Just put some pesto in a bowl. Add some avocado and a squirt of lime or lemon juice and mash it in. Stir in some mayo (preferably lite). Now mix in your shredded chicken. You can eat this as is or make a sandwich with it. Try this, because it's really good and good for you.

FAVORITE CHICKEN SALAD

I guess everyone has their favorite version of this American classic. This is mine. I make it whenever we buy a rotisserie chicken, which is pretty often.

Favorite Chicken Salad

Source: Judy's Kitchen

Rating: 8 out of 10

INGREDIENTS:

1/4 cup sliced or chopped tart apple

1/4 cup sliced celery

1 Tbsp. dried cranberries

2 Tbsp. chopped avocado

big pinch of sea salt

big pinch of black pepper

1/8 tsp. crushed dried basil

1 tsp. frozen orange juice concentrate, thawed

1 Tbsp. lite mayonnaise

1/4 cup shredded or chopped cooked chicken

In medium bowl, combine all ingredients except chicken and stir well to distribute everything evenly. Stir in chicken. Refrigerate. Serve on bed of lettuce, spinach or other greens of choice. Yield: 1 serving