Tuesday lunch: Chicken with guacamole dip and blue corn chips


2 – 3 cups / 5 – 7 dl of cooked chicken (leftovers from Sunday’s dinner)
2 avocados
1/3 of a jar / 170 ml of organic salsa sauce
blue corn tortilla chips
Easy guacamole side dish        Mash avocadoes

Guacamole dip

Cut avocados in half, remove pits with a spoon and scoop up avocado meat. Mash roughly with a fork and put in bowl. Add salsa sauce and stir smoothly with fork.
Take out Sunday dinner’s chicken leftovers from fridge and enjoy with guacamole and blue corn tortilla chips.
  Chicken with guacamole and blue corn chips