4 cups picked chicken breast, shredded or diced 1 rotisserie chicken, optional
¾ cup tiny diced yellow onion
1 cup tiny diced celery hearts with green leaves
4 T. chopped fresh cilantro
4 T. chopped fresh parsley
Kosher salt and cracked black pepper
Lime tortilla chips
Mix all the ingredients in a large bowl. Prepare the dressing. Add half the dressing and mix to combine. Add a little more as needed. Serve with tortilla chips, a shake or two of Tajine seasoning, on lettuce, or in a sandwich. It can be refrigerated for two days. Enjoy!
Dressing
3 T. lime or lemon juice
¼ cup olive oil
1 large ripe avocado, peeled and cut into small pieces
¼ cup “Good” cottage cheese
1 clove of garlic, peeled and chopped
½ jalapeno pepper, seeded (optional)
2 or 3 shakes of Tajine chili lime seasoning to taste
2 T. cilantro, leaves and stems
Kosher salt and cracked black pepper
Almon or pea milk is optional
Place lime or lemon juice, olive oil, avocados, garlic, jalapeno, cottage cheese, cilantro, Tajine, and garlic in the bowl of a food processor—process 4-5 minutes or until creamy. Scrape down the bowl with a spatula a few times during the process. If you want a more liquid avocado dressing, add almond milk in one-tbsp increments until it reaches the desired consistency—season with salt and pepper. Taste for seasoning and add if necessary.
Place the dressing in a jar, place a stretch film on top of the surface to prevent it from browning, and close the jar tightly with a lid. If kept in the fridge, this dressing will be good for 4-5 days. Enjoy!
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