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Avocado chicken salad

  • 500 g Poached Chicken Breast, boneless, skinless
  • 2 Celery Stalk, sliced
  • 150 g Grapes, halved
  • 100 g Pecans
  • 250 g Sauce
    • 1 Avocado
    • Plain Yogurt, enough to make 250 g w/ Avocado
    • 2 T Dried Tarragon Leaves
    • 1 T Dried Dill Leaves
    • 1 t Black Peppercorn, ground
    • 1/2 t Medium-Grain Salt
    • 1/4 t Garlic Powder
    • 1/4 t Onion Powder
    • Lemon Juice
    • Lemon Zest
  1. Mix sauce, then mix remaining ingredients into the sauce.
  2. Serve immediately or chill overnight.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. ↩