Avocado Chicken Salad

Ingredients

•  2 cups shredded cooked chicken (I like to use rotisserie chicken)
•  1/2 cup Hellmann’s mayonnaise (*see notes)
•  1 small avocado, chopped
•  4-5 green onions, sliced
•  1 celery stalk, thinly sliced
•  1 tablespoon lemon or lime juice (*see notes)
•  1/2 teaspoon Creole seasoning (* see notes)
•  ground pepper to taste

Instructions

1. Drizzle avocado with lemon or lime juice (*this will keep it from turning brown quickly).
2. In a medium bowl combine all of the ingredients and mix well.
3. Taste to see if you need more seasoning. *See Notes.
4. Serve on bread as a sandwich or over lettuce as a salad. Chill if not serving right away. Let the salad return to room temperature before serving for the best flavor.

Notes

• I have found that Hellmann’s Real Mayonnaise has the best flavor for this salad. You can, of course, use any mayo or Miracle Whip if you prefer, but my first choice is Hellmann’s.
• I don’t add salt to this chicken salad because Creole Seasoning can be very salty. So use it sparingly. I LOVE the flavor profile it adds, but you can easily ruin it by adding too much. You may want to start with 1/4 teaspoon, and taste before adding more.
• I cut my avocado in half, remove the seed then squeeze the lemon or lime juice over both halves, then I remove the skin and chop. If you don’t expect leftovers, you can skip this step if you don’t have a lemon or lime