Emerald Chicken Salad

Ingredients: 

• 1 lb. boneless, skinless chicken breasts
• 1/4 cup mayonnaise
• 3 Tbsp milk
• 2 Tbsp TABASCO® Green Pepper Sauce
• 2 Tbsp lime juice
• 3/4 tsp salt
• 3 celery stalks, sliced
• 1 green bell pepper, chopped
• 1 small avocado, peeled and sliced
• 1 green apple, cored and cut into 1/2-inch chunks
• 1 cup green seedless grapes
• Lettuce leaves, optional

Steps: 

In 10-inch skillet, place chicken breasts and enough water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer until chicken is cooked through, about 15 minutes. Drain. Meanwhile, in small bowl, blend mayonnaise, milk, TABASCO® Sauce, lime juice, and salt until smooth. When chicken is cool, cut into half-inch chunks. In large bowl, toss chicken with celery, green pepper, avocado, apple, grapes, and mayonnaise mixture until well combined. Spoon salad onto lettuce-lined platter, if desired. Makes 4 servings.