Low-Carb Chicken Salad with Avocado, Radishes, and Lime

Ingredients

• 2 cups cooked, diced chicken
• 1 bunch radishes, washed, trimmed, and cut so each piece has a red edge showing
• 1/2 cup sliced green onion, white and green parts
• 2 large avocados, peeled and diced into 1 inch pieces
• 1 T fresh squeezed lime juice
• 1 1/2 T olive oil
• 3 T mayo
• 2 T fresh-squeezed lime juice
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1 – 2 tsp. Green Tabasco Sauce, see suggestion below

Directions

1. Dice enough cooked chicken breast to give you 2 generous cups. Rotisserie chicken works well here. If you would rather cook the chicken first, bring a couple of cups of chicken stock or water to a gentle simmer, add two large chicken breasts, and cook them over low heat until done, about 10-15 minutes.
2. For the dressing, whisk the olive oil, mayo, lime juice, cumin, salt, and Green Tabasco Sauce until smooth. Begin with 1 teaspoon of the Green Tabasco Sauce, taste, and only add the second teaspoon if you want more heat.
3. Place the chicken in a mixing bowl. Spoon in about half of the dressing, stir until the chicken is coated, and set it aside to soak up that flavor while you get the rest ready.
4. Cut the radishes lengthwise into halves or fourths, then slice them so every piece keeps a bit of red skin.
5. Slice the green onions. The amount may look generous, but use it all.
6. Add the radishes and green onions to the chicken, then stir in the remaining dressing, or just the amount that tastes right to you.
7. Cut the avocado into 1 inch pieces. Transfer it to a small bowl and gently coat it with 1 T lime juice.
8. Fold the avocado carefully into the salad.
9. Taste, then finish with fresh-ground black pepper and a little more salt if you’d like. Serve.