Rotisserie Chicken Christmas Salad with Avocado, Pepper, Feta, and Lime

Ingredients

• 4 cups chopped or shredded rotisserie chicken
• 1 large red bell pepper, chopped
• 1/2 cup sliced green onion
• 3/4 cup chopped cilantro
• 2 avocados, chopped
• 2 T fresh-squeezed lime juice, to toss with the avocado
• 1 cup Feta cubes
• 4 T mayo
• 1 1/2 T fresh-squeezed lime juice
• 1/2 tsp. Vege-Sal or salt

Directions

1. Shred or chop enough rotisserie chicken to make 4 cups diced cooked chicken.
2. Chop the red bell pepper into pieces about 1/2 inch square.
3. Cut up the avocado and toss with enough lime juice so all the pieces are coated.
4. Thinly slice the green onion on the diagonal and finely chop the cilantro.
5. Cut up the avocado and toss with enough lime juice so all the pieces are coated.
6. Cut enough Feta to make about 1 cup of Feta cubes (if using)
7. Whisk together the mayo, lime juice, and Vege-Sal (or salt), then taste to see if you want more lime or salt.
8. Toss the chicken, chopped red bell pepper, and sliced green onion together in a bowl.
9. Toss the chicken mixture with enough dressing to coat the ingredients.
10. Then gently fold in the chopped cilantro.
11. Very gently fold in the diced avocado and Feta cubes.
12. Chill for a few hours or serve right away.
13. This will keep for a day or two in the fridge, although I think it's best the first day you make it.