4 ripe avocados
3 medium-sized ripe tomatoes, diced
1 small onion, finely diced
4 oz. artichoke hearts (canned or jarred in oil), diced
1 cup balsamic vinaigrette (eyeball it)
2 small chicken breast halves (optional)
garlic salt, to taste

Combine tomatoes, onions, and artichoke hearts in a medium bowl. Pour balsamic vinaigrette over mixture, just enough to coat and not quite cover the tomato mixture. Stir mixture and refrigerate for at least 1 hour (the longer it marinates the better it will taste).

Meanwhile, if using chicken breasts, boil them until cooked through. Place on a cutting board and shred using 2 forks. Place in a small bowl and season with garlic salt.

Cut each avocado in half and remove the seeds. If desired, cut a bit of the rounded bottom off, so the avocado half will stand still without rolling around. Place a bit of shredded seasoned chicken in the bowl shape left by the seed in each avocado half. Spoon tomato mixture over until heaping, and then top with more chicken. If not serving immediately, refrigerate.

Makes 8 portions.

Submitted by: Molly S.