| 1. |
Cut up enough cooked chicken breast to make 2 cups of diced cooked chicken. |
| 2. |
Whisk together olive oil, mayo, fresh squeezed or fresh-frozen lime juice, ground cumin, salt, and green tabasco sauce to make the dressing. Start with 1 teaspoon of green tabasco sauce and then taste to see if you’d like to use the second teaspoon. |
| 3. |
Put the chicken into a bowl, add about half the dressing, stir to coat chicken with the dressing, and let the chicken marinate while you prep other ingredients. |
| 4. |
Chop up radishes, cutting them so in halves or fourths lengthwise and then slicing so each piece has some skin on it. Slice the green onions. (It may seem like a lot, but I recommend using the full amount.) Stir radishes and green onions into the chicken and add the rest of the dressing, or as much as you prefer. |
| 5. |
Dice avocado into into 1 inch pieces, put in a small bowl, and toss lime juice. Gently mix the avocado into the salad. |
| 6. |
Season the salad to taste with fresh-ground black pepper and a little more salt if desired and serve. |
