Chicken Guacamole Salad

In a saucepan bring chicken broth and water to a boil. Add chicken and simmer on low until cooked, about 20 minutes. Remove chicken to cool. Once cool, cut into cubes.

Meanwhile, dice your onion, tomatoes, and jalapeno. Chop your cilantro. When chicken is cool, cube your avocado. You don’t want this to brown.

Add chicken and all your chopped vegetables and herbs to a bowl. Add sour cream and lime juice. Stir to coat. Add salt and pepper to your liking.

Toast your pita bread in a hot skillet about 30 seconds on each side. Divide the chicken guacamole salad between the pita breads, placing it on top of the open-faced pita.