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. Prepare enough rotisserie chicken, either chopped or shredded, to give you 4 cups of cooked diced chicken. Cut the red bell pepper into roughly 1/2 inch pieces. Dice the avocado, then coat the pieces with enough lime juice to cover them lightly. Slice the green onion thinly on a diagonal, and chop the cilantro fine.
2. Cut up the avocado and toss it with enough lime juice so every piece gets coated. Cut enough Feta into cubes to measure about 1 cup, if you are using it.
3. In a small bowl, whisk the mayo with the lime juice and Vege-Sal, or salt. Taste the dressing and adjust with more lime or salt if you want it a little brighter or more seasoned.
4. Put the chicken, red bell pepper, and green onion in a bowl and toss them together.
5. Add enough dressing to lightly coat everything, and toss again.
6. Fold in the chopped cilantro gently.
7. Add the diced avocado and Feta cubes, folding very carefully so they stay mostly intact.
8. Refrigerate for a few hours, or serve it right away. It will hold for 1 day or 2 in the fridge, though it is at its best on the first day.