Guacamole Chicken Salad

2 full chicken breasts (can use precooked)
2 avocadoes
1 lime
1 clove garlic, minced
2-4 plum tomatoes
1 small onion
3 stalks celery
1 cup walnuts
Salt and pepper, to taste

1. Preheat oven to 350°F. Cut chicken breasts in half and bake for 20 minutes or until cooked through, with clear juices and no pink left inside. Cut chicken into cubes.
2. While chicken is cooking, cut avocadoes in half and remove pulp; mash into paste. Add juice from the lime and the garlic.
3. Cut tomatoes in half, remove seeds, then cube. Dice the onion and celery.
4. Add chicken, tomatoes, onion and celery to avocado mixture. Add walnuts, then salt and pepper to taste.

Serves 4. Analysis per serving: 370 calories, 9g protein, 32g fat (4g saturated), 10g fiber,
18g carbohydrates, 120 mg sodium

Reprinted with permission from the California Walnut Commission (www.walnuts.org)