Chick Chick Salad(6 Servings) - cooking recipe

Ingredients

3 c. cooked chicken breasts, cut into bite-size pieces
1 (15.5 oz.) can garbanzos (chickpeas)
1 (10 oz.) pkg. frozen green peas
7 green onions, divided
2 large ripe avocados
2 Tbsp. vegetable oil
1/4 c. light mayonnaise
1/4 c. plain yogurt
juice of 2 limes
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. ground cumin
1 canned whole mild green chili

Preparation

In a medium bowl, combine the chicken, drained and rinsed garbanzos, green peas and 6 thinly sliced green onions.
Cover and refrigerate.
Peel, pit and slice avocados, then combine in a food processor or blender with oil, mayonnaise, yogurt, lime juice, salt, pepper, cumin and chili.
Process until smooth. Transfer dressing to a bowl; cover and refrigerate.
When ready to serve, combine the salad and dressing.
Garnish with remaining green onion, thinly sliced.