Chicken Potato Salad Ole'

This is a GREAT recipe that my mother in law found a long time ago and I LOVE it! I make it every summer a few times. It is yummy and cool and everyone seems to like it! I made these plates for a friend of mine to come over for lunch. The kids don't really care for stuff like this, but adults love it!

Ingredients:

2 lg Tomatoes, seeded and chopped
3/4 c Green onion, chopped
1/4 c Fresh cilantro, chopped
2 ts jalapeno juice
1 1/2 ts Salt
1 c HELLMANN's mayonnaise ( use light if desired.)
3 tb Lime juice
1 ts Chili powder
1 ts Ground cumin
6-8 Small red potatoes, cooked, cubed

Diced 1/4" thick 2 c Cooked chicken, shredded
1 lg bell pepper (use any color(s) you wish! The more colors, the prettier it is!)
Butter lettuce or green leaf lettuce leaves

Lime wedges if desired

1 avacado

Cook chicken and potatoes ahead of time to make it easier. I usually use grilled chicken from dinner the night before or pre-cooked chicken. Take your pick!

Combine all ingredients but the avacado in large bowl. Mix and chill for at least 2 hours. Cut avacado in half long-ways. Take pitt out and all of the avacado insides and cut up and put in a sealed container with pitt to keep from ruining. Refrigerate. Keep the shells of the avacado and scrub out until clean. Wet them and put them in the freezer for a while. (30 minutes or more.) I use them as little bowls for salsa on the plate! Great presentation!

Enjoy!