Two skinless chicken breasts, baked or poached and chopped.
¼ cup chopped red, yellow or orange pepper
¼ cup chopped celery
½ cup fresh chopped baby spinach leaves
1-2 very ripe avocados, cubed
1 clove fresh minced garlic
1 ½ tsp chipotle or chili powder
Pinch of pepper and sea salt
Chop cooled chicken into small, bite-sized pieces and place in large bowl. Add chopped pepper, celery and spinach leaves and minced garlic; mix well with a large fork. Add the cubed avocado; mash the avocado into the chicken and vegetable mixture, stirring and mashing until you have a slightly smooth consistency. Add the chipotle or chili powder, the pepper and sea salt. Mixwell. Serve on romaine lettuce leaves, unsalted brown rice cakes or toasted gluten-free bread (I lay a few whole spinach leaves on top when I eat it as a sandwich).