Citrus Grilled Chicken Salad (For Leftover Grilled Chicken)

Ingredients

• 3 boneless skinless chicken breasts
• 6 ounces apricot marmalade
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• salt (to taste, depending on how salty your chicken was)
• 2 teaspoons pepper
• 2/3 cup coconut flakes
• 2 avocados
• 8 leaves boston lettuce

Directions

1. 1

   Pulse grilled boneless skinless chicken into food processor in 2 batches.

2. 2

   In a mixing bowl, combine melted marmalade, mayonnaise, sour cream, salt and pepper.

3. 3

   Add chicken and stir to combine. Test to see if more salt or mayonnaise is needed.

4. 4

   Toast coconut in 400F oven. Remove, stir and replace. When done, immediately transfer to to a large plate.

5. 5

   When ready to serve:.

6. 6

   Slice avocados in half and remove pits.

7. 7

   Using a large spoon, carefully remove avocados from skin and place in top of 2 lettuce leaves. Dash salt over avocados.

8. 8

   Spoon chicken salad into avocado halves.

9. 9

   Sprinkle with toasted coconut.