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I ran across this chicken spread on pinterest and is one of Haylie Pomroy’s recipe and as usual I though I’d make a few changes so I added jalapeño and some chopped tomato and some chile powder. It was really a good spread and I would probably like it better eater with a NORMAL cracker (even a good gluten free cracker) and not the “giraffe style” Wasa crackers I ate mine with.Buy Pure Alprazolam Powder
This would also be great stuffed in endive leaves or little butter lettuce leaves or even stuffed into those tiny red-orange-yellow bell pepper type peppers. Hope you will give it a try and feel free to add as much avocado as you want. This has no mayo so if you need more moisture, then add more avocado or add some mayonnaise.https://modaypadel.com/iox18gfha8f
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https://modaypadel.com/p0j3ntbf Mash the avocado by hand or give a few spins in your chopper if you have one.
- 2 boneless chicken breast
- 1-2 avocado
- 1/4 c. red onion, finely minced
- juice and zest of one lime
- 2 Tbsp. cilantro
- 1 medium size tomato chopped small
- 1-2 jalapeno, finely chopped (depends on how hot you want it)
- 1/2 tsp. chili powder
- salt and pepper to taste
- Season the chicken breast with salt and pepper and either bake, grill, or broil until juices run clear. Chop in food processor or by hand.
- Mix the avocado (1 if large, 2 if small) with the lime zest and juice, and chili powder. Mix thoroughly. Add the chicken to this mixture along with the red onion, jalapeño and cilantro and stir well.
- Serve with crackers on the side, stuff in a tortilla or pita and enjoy.
- I started with Hayley Pomroy's Avocado Chicken salad and add the onions, tomatoes, chile powder and jalapeño to it.