Avocado Chicken Salad

Another Pinterest find of mine was this Avocado Chicken Salad.  Tonight, inspired by that recipe, I made up a slightly different version for my lunch tomorrow at work.  Apparently, and very unfortunately for me, small town, Midwest IGAs do not have cilantro.  I was not about to go to a second grocery store after work the other night, so that was my first variation away from the original.  Secondly, I added a hard boiled egg.  It turned out really well and I'm looking forward to my lunch tomorrow.  I'm also looking forward to adding cilantro next time!  I love that only a tiny bit of mayo is needed.  Before adding the mayo, the chicken salad was a bit dry; but because the avocado is so creamy, it really only needs a bit of mayo.  I actually used a smidge too much tonight and will cut back a bit next time.  The original recipe calls for about 2 cups of chicken for 1 avocado, but I only had about 1/2 to 3/4 cup chicken and I still used 1 whole avocado.  But I love avocado.

Ingredients:
1 avocado
1 green onion, finely sliced
(cilantro, chopped)
1/2 cup shredded chicken
1 hard boiled egg
1/2 tablespoon to 1 tablespoon mayonnaise
juice of 1/2 of 1 lime
salt to taste


Directions:
Slice and peel the avocado; coarsely mash.  Mix in chopped egg and salt to taste.  Add shredded chicken and green onion (this would be the point I'd add my cilantro); mix well.  Add mayonnaise until you reach a desirable consistency.  Squeeze lime juice over salad and mix.  Serve with crackers or on a bed of lettuce.