Avocado and Apple Chicken Salad 2 cups cooked chicken or turkey cut into 1-inch pieces (about 12 ounces) 1 cup diced sweet red apple ½ cup thinly sliced celery ¼ cup lightly toasted pecans, coarsely chopped ½ cup roughly chopped flat-leaf (Italian) parsley ¼ cup chopped red onion 1½ tablespoons chopped mint (about 10 leaves) 1½ tablespoons chopped jalapeño pepper ½ teaspoon salt 1 tablespoon fresh lemon juice 1 teaspoon olive oil 1 fully ripened avocado, halved, pitted, peeled, and diced 4 cups mixed baby salad greens

Directions: In a large bowl combine chicken, apple, celery, pecans, parsley, onion, mint, jalapeño, salt, lemon juice, and olive oil; toss gently. Add avocado; toss gently until all ingredients are combined, leaving some diced avocado visible and mashing some. Serve over mixed greens. If desired, garnish with more avocado and parsley. Makes 8 servings, about 6 cups. Recipe from Avocados from Mexico *See more recipes in our salads & veggies collection