The best of two worlds and foods I love! Guacamole and chicken salad added together for a creamy, delicious twist on a classic. Use leftover chicken or poach a couple of chicken breasts (see note at end of recipe).You can even use store-cooked chicken.
For the chicken. If you are using leftover chicken, chop it into into small, bite-sized cubes with a sharp knife. If you are poaching raw chicken breasts, get them started. See the post link in the headnote for directions.
Run a sharp knife edge around the center of the avocado lengthwise. Twist the halves in opposite directions and open the avocado. Remove the seed by lodging the sharp edge of the knife into the seed, then twist to remove. If this makes you nervous, hold the avocado half with the seed in a kitchen towel. Remove the seed. With a a small knife, slice a grid into the avocado flesh. See photo above for help. Then scoop the diced avocado into a medium bowl.
Chop the celery, shallot, cilantro and garlic and add to the bowl. Add the lime juice and mix gently. Add the chicken and mayonnaise, mix gently, and season with salt and enjoy. If you have an extra lime you can serve wedges for people to squeeze over the top.
Notes
If you don't have any leftover chicken, poach fresh boneless, skinless chicken breasts. Its takes less than 20 minutes. Make the rest of the salad ingredients while the chicken is poaching. Cool, chop and add to the salad.