Tuesday's Southwestern Style Chicken Salad...

This evening I wasn't very hungry for some reason, so it was harder for me to decide what to make for dinner.  I had a package of boneless chicken breasts in the fridge to use, so I boiled them and decided to make chicken salad.  I figured it would be nice to have as a lighter dinner this evening and great as leftovers for lunch tomorrow. I had a few ripe avocados on my counter that needed to be used as well...so I decided to whip up a quick Southwestern Style Chicken Salad.  I diced the cooled cooked chicken and placed it in a bowl and then rummaged through the fridge to see what kinds of things I might want to add to the chicken salad.  I diced a celery stalk, thinly sliced a green onion, finely diced some red bell pepper and a baby kosher dill pickle  I tossed it all together with some mayonnaise, salt and a good shake of ground Chipotle chile pepper for spice and Southwestern flavor.  I had some extra toasted slivered almonds left from making green beans with almonds the other night so I stirred in some of those too for added crunch.  To serve the chicken salad, I cut a ripe avocado in half and filled and topped it with the chicken salad.  It was really, really good and so very simple to make as well.  Before it was completely dark outside, I snapped a quick photo for you to see below.  Enjoy!