Kickstart your spring menu with our fresh Avocado Chicken Salad!

—Recipes by Chef Steph

INGREDIENTS:

• 1/3 cup mayonnaise
• 1/4 tsp garlic powder
• 1 medium avocado, chopped (about 1 cup), divided
• 12 oz. cooked boneless, skinless chicken breast, chopped (about 3 cups)
• 1/2 cup seedless red grapes, halved
• 1/4 cup chopped red onion (from 1 small 6 oz. onion)
• 1/4 cup unsalted dry roasted pistachios, chopped
• 1/4 cup chopped celery (1 stalk)
• 2 Tbsp. finely chopped fresh flat-leaf parsley
• 1 1/2 Tbsp. fresh lemon juice (from 1 small 5 oz. lemon)
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• Croissants or salad greens to serve

DIRECTIONS:

1. Place mayonnaise, garlic powder, and half of the chopped avocado in a medium bowl. 
Mash until smooth. 

2. Add chicken, grapes, red onion, pistachios, celery, parsley, lemon juice, salt, pepper, and the remaining half of the chopped avocado to bowl. 

3. Stir gently until combined. Serve as is or on croissants or salad greens.