Avocado was on sale at a grocery store 3 for $1 and I thought it would be good to make avocado salad for dinner using my homemade canned chicken.

I only purchased 6 avocados for a meal for 6 people.

2 Quarts Homemade Canned Chicken–Hot Packed

½ Quart Homemade canned Corn

6 Avocadoes

½ Cup Homemade Yogurt

1 Jalapeno Grated

3 Tbsp. Extra Virgin olive Oil

1 Tbsp. Sugar

1 Tsp. Salt

French Sub Buns or any sandwich bread (2 per person)

Direction

Pour the canned chicken in a pot including the broth in the jar.

Bring to a boil and cook for about 5 min. Drain and let it cool. Save the broth in the fridge for another cooking.

Transfer the corn to pot a boil it for about 5 minutes.

Drain and let it cool.

Slice the avocado after removing the skin and core..

In a big bowl, Add the chicken, top with the corn and add the avocado.

In a small bowl, add the yogurt, and oil. Use a spoon and stir quickly to incorporate the oil into the yogurt.

Add the grated jalapeno, salt and sugar. Stir well.

Pour the dressing on the avocado salad.

Stir with two spoons.

Preheat the oven at 425 degree F. Bake the bread for 10 min if frozen or 5 min if not.

Serve the avocado salad with the bread.