Avocado stuffed with hold the Mayo chicken salad!

I've been gearing up for lighter, hassle free meals for the spring as I'll be moving a bit and it's what my body is craving anyway. Plus who can stand to eat warm foods when it's 60+ degrees out... Unless it's BBQ? 

I've never made chicken salad but I've always been curious. It seems like a perfect light work lunch. This week I really needed something cold, light, and easy that would last for multiple lunches through the week. I ate it in multiple ways: on a gluten free english muffin, without the dressing in an avocado, and in a bowl with lots of dressing. It tasted good either way but I actually preferred the avocado. So here it is just in time for spring.

No Mayo Chicken Salad 

What you'll need: 

2 cans of chicken (I used trader joes version. You can also cook and cut boneless chicken up but I was excited for the no cook version.)

1/4 c halved grapes

2 tbsp chopped celery

2 tbsp chopped Apple

1/4 c chopped pecans

1 tsp black pepper 

1 tsp Apple cider vinegar (keeps fresh) 

1/2 avocado

Method: 

1. Combine all ingredients in large Tupperware bowl except avocado. 

2. Slice avocado in half and fill middle with contents

Enjoy!