Family Chefmate: Oregano Chicken Salad with Sliced Avocado

I try to cook a roast chicken about once a week. This week I roasted a chicken with fresh oregano under the chicken's skin. I then proceed to use the roast chicken leftovers the next day to make Oregano Chicken Salad. You can use any left over pieces of chicken meat in this dish. This dish is packed with protein, good fats and fiber. Try it for lunch today and see how quick you can make a delicious lunch.

Oregano Chicken Salad with Sliced Avocado
Pre-heat Oven: 325
Makes: 6 sandwiches

1 tablespoon fresh Oregano finely chopped
2 cups of roasted chicken pieces chopped
2 celery stalks diced
1/2 cup sliced almonds toasted
1/4 cup mayo
1/4 cup sour cream
1 teaspoon salt
1/4 teaspoon fresh ground pepper
3 whole wheat or multi grain bagel
2 avocados sliced
6 pieces lettuce

Place the sliced almonds on a cookie sheet and bake at 325 degrees for 7-10 minutes or until golden brown. Remove the almonds from the oven and allow to cool.
In a bowl mix the diced roasted chicken pieces, chopped fresh oregano, diced celery, salt, pepper, mayo, sour cream and almonds together. Refrigerate for 1/2 hour.

Assembling the sandwich:
Slice the avocado in half and remove the seed and outer shell, then slice the avocado halves. Slice the bagels in half and toast in the toaster. Place the bagel on a plate, then line the bagel with fresh lettuce. Place one scoop of oregano chicken salad on top of the lettuce and then place the avocado slices on each side of the chicken salad.

Toasted Sliced Almonds