Creamy Avocado Chicken Salad

My hubby looked at this dinner and said "why are you trying to feed me this bird food as our dinner."  As I've said before, he's a meat & potatoes kind of guy...this was a little to "light" for him.  We both really like this recipe, but I've always made it as an appetizer never as our dinner (ok- I was really lazy & didn't feel like going to the store on the Friday before the 4th of July)  I can say from experience that this recipe pairs really well with a good crisp glass of white wine- not that I'd know or anything. 

{Creamy Avocado Chicken Salad}

Adapted by me, I have no idea where I got this recipe...

but it's changed & changed & changed into this final product

1 cup of rotisserie chicken; shredded
1/2 cup corn (I use canned corn- again, lazy)
1/2 cup black beans; drained & rinsed
1/4 cup chopped green onion
1/4 cup cilantro

1/2 cup quartered cherry tomatoes

1/2 cup crushed crispy jalapeno slices (I use fresh gourmet brand)

2 Tablespoons white vinegar

4 Tablespoons Mayo

2 teaspoons sugar

1/8 teaspoon salt & pepper

4 avocados; sliced in half & pit removed

Panko bread crumbs

Olive oil cooking spray

In a medium bowl, combine the chicken, corn, black beans, green onion, cilantro, cherry tomatoes & crispy jalapeno slices.  Whisk together mayo, vinegar, sugar, salt & pepper.  Slice the avocados & make the pit area a little bigger.  Spoon the chicken mixture into the avocado halves.  Preheat oven broiler to high.  Sprinkle the chicken mixture with a small amount of panko.  Place under broiler for approximately 30 seconds.  *Tip: the idea is to crisp the panko, not warm the chicken mixture.  It should be served at room temperature.