I made this avocado chicken salad for sandwiches that we took to the beach (sorry to all my friends in the US experiencing terrible winter weather right now). They turned out really great and were a nice solution for the beach since we didn't have to worry so much about the sandwiches staying perfectly cold (no mayo).
2 boneless, skinless chicken breasts (cooked and shredded)
1/2 cup fresh basil leaves
2 small or 1 large ripe avocado (pits and peel removed)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/8 tsp ground black pepper
juice of one medium lime
1/3 cup of finely chopped pecans (or nut of your choice)
Mash the avocado with a fork then add all the other ingredients. Mix well. Chill.