Cilantro Lime Jalapeno Chicken Salad in Avocado Cups

Refrigerating allows the flavors to meld. Chill time not included.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 3 (6 -7 ounce)  chicken breasts, cooked (see note)
• 1  jalapeno, diced seeds and membranes removed
• 4  tablespoons fresh cilantro, coarsely chopped
• 1  lime, juiced (to taste)
• 1⁄4 red onion, diced fine (to taste)
• 1⁄3 cup mayonnaise (to taste)
• 1  tablespoon Dijon mustard
• 1  teaspoon cumin
•  salt and pepper
• 2  ripe avocados, cut in half seed removed

Directions

1. Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
2. Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.