Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
3 cups Chicken breast meat, cooked, diced
2 cups Cherry tomatoes, halved
3 Scallions, chopped
1/3 cup Horseradish
1/3 cup Bacon sour cream dip
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 Avocados, peeled, pitted and sliced
In a medium bowl, stir together the chicken, cherry tomatoes, scallions and sour cream dip. Season with salt and pepper. Arrange avocado slices on four salad plates. Spoon chicken salad over avocado and serve.