Ferris Wheel Chicken Salad

From my State Fair of Texas Prize winning recipes cookbook, September 1990. I'm a simple person. I only go to the State Fair to tour food hall exhibits, drink warm beer & eat funnel cake. Then I'm through. DH, on the other hand, likes to experience life extremely from atop large whirly things. He shamed me ( had the nerve to call me chicken!) into riding the tallest Ferris Wheel in North America, the 212 foot Texas Star. After standing in line for 3 days, we boarded the monster along with his brother & wife. And off we go. WHEEEEEE ... After 1/4 revolution (maybe less), I hit my panic quotient. Rather than making a screaming scene, I casually slipped down to the floor of the car, curled into the fetal position & perused my newly acquired cookbook; a real feat with closed eyes. Every now & again, I might have moaned softly but I'm sure they all thought I was really into some great sounding recipe; not afraid or anything. During the 2 weeks we spent suspended at the top awaiting our turn to disembark, I was enticed by "Oh, look at that view". Snakelike, I slithered up on the seat, saw Las Vegas & promptly swooned back to the floor where I rationally inserted SIL's ankle into my mouth as a bite block just in case I went into convulsions. (It might have been downtown Dallas that I saw but I'm pretty sure it was LV because I think I saw the sun glint off Wayne Newton's teeth.) I'm quite positive that no one was the slightest bit suspicious when, at ground level once again, I was pulled from the car & carried off fireman style. Bet he never calls me chicken again! I showed him the strong stuff I'm made of!

• Ready In: 10 mins
• Serves: 6

Ingredients

• 4  tablespoons olive oil
• 2  limes, juice of
• 1⁄2 teaspoon ground cumin
• 2  garlic cloves, minced
•  salt
•  pepper
• 4  tablespoons cilantro, chopped
• 1  cup cherry tomatoes, halved
• 2⁄3 cup red onion, chopped
• 3  cups  cooked chicken breasts, shredded
• 3  ripe avocados, peeled & pitted

Directions

1. In a jar with a tight fitting lid, combine olive oil, lime juice, cumin & garlic. Cap jar & whirl it around, like a ferris wheel, till well mixed. Or use a more traditional method and shake till combined (the jar, I mean).
2. Combine cilantro, tomatoes, onion & chicken in a medium bowl.
3. Pour the whirled dressing over & toss to coat.
4. Spoon into nice, green (kind of the color of my face on a tall whirly thing) avocado halves & serve immediately.
5. Makes 6 single servings.
6. Cooks notes: Cook time does not include getting the chicken to the shredding phase.