Smoked Chicken Salad with Tomatillo Guacamole Dressing

On Wednesdays I go with my girlfriend, Ellen, to the stables where she teaches horseback riding to kids. Since I am nothing but a child myself, I get a free lesson every week so Ellen doesn't have to deal with the embarrassment of being a level 2 dressage athlete that is living with someone who can't tell a saddle from stirrup. As a thank you for the free horse rides, I try to bring by a little dinner for everyone. Today, since it was so warm out, I brought a chicken salad made with the meat from some chicken thighs I had smoked over hickory the day before. If you don't have the means to smoke your own chicken, you can easily buy the stuff from a local grocer. As is always the case with the recipes on this blog, I made this up on the spot. It was a big hit at the barn and to boot it is really healthy and very simple. I hope you like it.

Recipe
2 pounds smoked chicken, white or dark meat, diced
1 ripe California avocado (not the big, smooth Florida kind)
1 medium onion, small diced
4 cloves of garlic, minced
3/4 pound tomatillos, leaves removed and rinsed
juice of one lime
salt and pepper to taste

Procedure
Coat the Tomatillos in olive oil and sprinkle with a bit of salt and pepper. Roast in a 400 degree oven until soft. They will actually break open when they are done.
Pull from the oven and allow to cool. Once cooled, puree in a food processor or blender.
Peel and dice the avocado and place in a large bowl. Mash with a fork or potato masher.
Add the tomatillo puree and blend with the avocado. Blend in the lime juice. Fold in the onion and garlic. Season to taste with salt and pepper.
Now, fold in your diced, smoked chicken. Check for seasoning and serve. I supplied mini pitas, but crackers or your favorite bread will do just fine. Just use what you like. It is your salad, after all.

Told you it was simple. Bon appetit.