Veggie Avocado Chicken Salad

• 2 skinless chicken breasts, baked or poached and chopped

• ¼ cup chopped red, yellow or orange bell pepper

• 1 stalk chopped celery

• 2 chopped carrots

• ¼ of an onion, chopped

• 1 – 2 cloves chopped fresh garlic

• 1-2 very ripe avocados, cubed

• 1 TBSP fresh lime juice

• 1 TBSP yellow mustard (optional)

• 1½ tsp chipotle or chili powder

• Pinch of black pepper

Chop cooled chicken into small, bite-sized pieces and place in large bowl. Add all the chopped vegetables (not the avocado -- yet) and mix well with a large fork.

Now 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 lime juice, the yellow mustard if using, and the chipotle or chili powder. Mix well.

Sprinkle with fresh ground black pepper just before serving. Serve on butter lettuce leaves, unsalted brown rice cakes, crackers, or toasted whole-wheat bread.