Brunch : Emerald Chicken Salad

• 1 pound boneless, skinless chicken breasts
  
• 1/4 cup mayonnaise
  
• 3 tablespoons milk
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 2 tablespoons lime juice
  
• 3/4 teaspoon salt
  
• 3 celery stalks, sliced
  
• 1 green bell pepper, chopped
  
• 1 small avocado, peeled and sliced
  
• 1 green apple, cored and cut into 1/2-inch chunks
  
• 1 cup green seedless grapes
  
• Lettuce leaves, optional
  

Place chicken breasts in a 10-inch skillet and cover with water; bring to a boil. Reduce heat to low; cover and simmer until chicken is cooked through, about 15 minutes. Remove chicken from broth and cool to the touch; cut into 1/2-inch chunks.

Meanwhile, in a small bowl, blend mayonnaise, milk, TABASCO^® Green Sauce, lime juice, and salt until smooth.

In a large bowl, combine chicken, celery, green pepper, avocado, apple, grapes, and mayonnaise mixture and mix well. Spoon salad onto a lettuce-lined platter, if desired.

Makes 4 servings.