Inspired by a dish my sister made on a recent visit to Pennsylvania, this perfect-on-a-hot-day recipe is easy and quick to whip up, and disappears even faster! And who in the world wants to be in a hot kitchen on a hot day? NO ONE. Ick. So use leftover baked chicken or canned chicken and give yourself a break. If neither are an option, pop your chicken in the oven to cook the night before, cool in the fridge overnight and minimize hot kitchen time.
* Something else I love about this is that if you double-batch this recipe, it's perfect for next day lunches. So much winning with this one.
YIELD 4 servings
1 pound cooked chicken, chopped OR 16 ounces canned chicken (preferably in a BPA-free can)
2 small/medium avocados
1/4 to 1/2 cup diced red onion
1/4 diced medium apple (I like sweet apples with this recipe, so fuji, pink lady, honey crisp.)
2 1/2 tablespoons hot sauce (This gives it a kick, but won't melt your face. If you're concerned, just add to taste.)
Salt and pepper to taste
Plenty of celery for scooping
1 . Mash your avocado with a fork and combine with rest of ingredients
2. Celery is my favorite scooper with this one, but get creative if you like - cucumbers, carrots, zucchini, jicama