BBQ/BOAT Recipes: Avocado Curry Chicken Salad

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there's a bit of a science to ther perfect BBQ and boat day recipes, but there's not much of a science to this recipe. If you're looking for guidance by way of very detailed measurements, you won't find it in this post. If you're looking for a way to use avocado as a replacement for mayo, you're in the right place! 

Boat/BBQ day recipes need to be refreshing, keep in a cooler for a few hours and preferrably, not use utensils - because there's nothing worse than anchoring, unpacking the food and realizing you don't have any forks for that dang Publix potato salad. 

Here's a recipe that is a crowd pleaser (come on, you know you loved that Gardener's Market chicken salad before Gardener's... well.. you know...) and only takes a few minutes to whip up - plus you can just spread it on some fresh bread, break open a bag or mariquitas and you're good to go! Well, I guess you're supposed to wait an hour or something to swim again (is that a real thing?). 

CURRIED AVOCADO CHICKEN SALAD 

1 rotisserie chicken, meat pulled off 

5 tablespoons curry powder 

1 stalk of celery, chopped 

1/2 red onion, chopped 

2 hass avocados, scopped 

handful of craisins (I like the orange flavored ones from Trader Joes) 

handful of cilantro, chopped 

hearty drizzle of olive oil 

sea salt to taste 

mix it all together and that's it. adjust to taste. add lime or lemon on top if you're going to be putting it in the cooler for a few hours.