Emerald Chicken Salad

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1/4 cup mayonnaise
• 3 Tbsp milk
• 2 Tbsp TABASCO(r) Green Pepper Sauce
• 2 Tbsp lime juice
• 3/4 tsp salt
• 3 celery stalks, sliced
• 1 green bell pepper, chopped
• 1 small avocado, peeled and sliced
• 1 green apple, cored and cut into 1/2-inch chunks
• 1 cup green seedless grapes
• Lettuce leaves, optional

Steps:

In 10-inch skillet, place chicken breasts and enough water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer until chicken is cooked through, about 15 minutes. Drain. Meanwhile, in small bowl, blend mayonnaise, milk, TABASCO(r) Sauce, lime juice, and salt until smooth. When chicken is cool, cut into half-inch chunks. In large bowl, toss chicken with celery, green pepper, avocado, apple, grapes, and mayonnaise mixture until well combined. Spoon salad onto lettuce-lined platter, if desired. Makes 4 servings.