It seems like spring just flew by us and Reno decided it was summer over the course of two days. You gotta love that summer time heat. To me it means backyard BBQs, going to the lake and spending lots of time in the sunshine (don’t forget the SPF).
Can you believe half of 2013 has already passed us by?? Have you been diligent in keeping up with that New Year’s resolution to be bikini ready by the time summer arrives? Mentally – I wanted to. Physically- well that’s another story… Since I haven’t really had the time to work out, I just try to remember to eat as healthy as I can, and control that portion size.
One of my first posts for Like Write on Rice was Arepas de Venezuela. The reason I bring this up is because the Avocado Chicken Salad is derived from a common filling Venezuelans like to stuff their arepas with. La Renia Pepiada is often what this filling is called (in case you ever find yourself in a Venezuelan restaurant). I’ve altered the recipe just slightly to make it healthier. 
One last tid-bit I’d like to express with you is my distaste of canned chicken. Sure – it’s easy and convenient. For me, I just can’t seem to get myself to like it. So, in this recipe feel free to substitute canned chicken. I like poaching my own chicken and shredding it. It tastes fresher to me.
To poach chicken (breasts, tenders or any chicken part really) bring a pot of water to boiling. You can season the chicken ahead of time if you wish, but I usually poach is plain if I’m adding it to another dish. When the water is boiling throw in your chicken (frozen or fresh). Turn the heat down to where it no longer comes to a rolling boil. You want the water to slightly swirl, but absolutely not boiling. Let the chicken sit in there until it is cooked through. Time varies based on size and fresh or frozen.
Ingredients:
3 Chicken Tenders (poached, shredded)
3 Tbsp finely chopped onion (like relish)
2-3 Tbsp finely chopped cilantro
1/3-1/4 C plain Greek Yogurt
2 Tbsp lime juice
½ an avocado (cubed)
Salt & Pepper to taste
Directions: Combine chicken, onion, cilantro, lime juice, Greek yogurt. Add avocado last and fold in. Serve and enjoy!
Another nice substitute/addition to make to this salad is celery. You can replace the onion with celery if you don’t like onions. Or add it in as an additional source of crunchiness.
What do you think? Will you be making this for lunch, dinner or a snack this week?
Like Write on Rice 
This was sooooo good!
It sounds delish and I can’t wait to try it. Thanks Cindi.
It’s a good one, Lucy. Let me know if you like!