This Avocado Chicken Salad is the perfect lunch to feed a crowd. Gluten free, dairy free, and mayo free!

Scale

2lbs cooked chicken (I use my slow cooker shredded chicken recipe for this)

¾ cup celery, diced

½ cup walnuts, chopped

1 1/2 cups mashed avocado (about 4 small or 2 large avocados)

Juice of 1 lemon

1 cup grapes, quartered

2 Tbsp dijon mustard

1 Tbsp dried chives

2 tsp cumin

½ tsp salt

Ground black pepper to taste

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Combine all ingredients in a large bowl.

Serve immediately on your favorite bed of greens or with your favorite bread or crackers.

Store leftovers in a sealed container in the fridge for up to 5 days.

This recipe is not considered low FODMAP because of the amount of avocados.