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:
- In a skillet over medium high heat, sauté chicken in coconut oil until browned on the outside and cooked through. Set aside to cool.
- 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.
- Combine all ingredients (except salad greens) in a large bowl and mash with a fork to combine.
- Season with additional sea salt to taste and serve over greens.