Emerald Chicken Salad




  • 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


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.

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