This lunch-ready pick is the perfect way to add a creamy, zesty touch to a fresh salad.

Avocado Chicken Salad

Recipe adapted from Real Plans
Serves 2

Ingredients:

• 3/4 pound chicken breast (or leftover chicken from bone broth recipe)
• 1 tbsp coconut oil
• 1 1/2 large avocados
• 1 green onion
• 1/4 bunch cilantro
• 1/2 lime
• 1/4 tsp garlic powder
• 1/2 tsp coarse sea salt, plus more to taste
• 4 oz mixed greens

Directions:

1. In a skillet over medium high heat, sauté chicken in coconut oil until browned on the outside and cooked through. Set aside to cool.
2. Peel, pit and chop avocado. Mince green onion and cilantro, and juice the lime. When the chicken is cooled shred apart or dice into half inch cubes.
3. Combine all ingredients (except salad greens) in a large bowl and mash with a fork to combine.
4. Season with additional sea salt to taste and serve over greens.