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I just love avocados, don’t you? They’ve seriously got to be one of the most versatile foods. I mean they can be used for all sorts of dishes, both savory and sweet, from dips to desserts (like this chocolate avocado mousse – yum!). I even recently used avocado on my paleo style pizza!

I’ve had my Spirooli for quite some time now. In fact it’s traveled half way around Australia, and was a major item in the tiny kitchen in our camper van. As testimony to its hard, traveling life, being very well loved and used, it’s now stained a kind of yellow colour, instead of being white, from sitting on a shelf in the back window of our van in the hot Australian sun during our travels, but that doesn’t affect the way it works!

The ingredients for this salad are flexible – very! Because this is a traveling chicken salad recipe, it has been traditionally made with whatever we had in our little camping fridge and our esky.