Avocado/chicken sandwich

When you travel and there are long hours spent on the road, one tend to look for something good and wholesome to eat. This recipe is easy to prepare, and is multi functional for it can be used as either a filling for a sandwich or as a salad served on greens.

1 cup finely chopped cooked chicken
1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
1/4 cup finely chopped celery

1 apple, peeled, cored and finely chopped
1/4 cup finely chopped red onion
2 Tbsp. finely chopped cilantro or parsley
2 teaspoons lime juice or a tablespoon of lemon juice
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper

Sandwich bread ( seeded bread is much tastier or salad greens)

Place the chicken, avocado, apple, celery, and red onion in a medium bowl.

Gently mash the avocado with a fork and stir around so that everything mix well and combine thoroughly.

Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. (lime/lemon juice prevents the avocado from oxidizing and turning that blackish colour)

Add more lime juice or salt to taste.

If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.
Serve on sandwich bread, toasted bread, or salad greens

(I recommend arugula or watercress for extra zing or a small pinch of red chilli flakes).