2 – 3 cups / 5 – 7 dl of cooked chicken (leftovers from Sunday’s dinner)
1/3 of a jar / 170 ml of organic salsa sauce
blue corn tortilla chips
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.