Ingredients:

  • 2 cups cooked chicken breast, shredded or cubed
  • 2 medium Hass avocados, diced into 1/2 inch cubes
  • 0.25 cup red onion, very finely minced
  • 0.5 cup fresh cilantro, chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, grated into a paste
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Instructions:

  1. Prep the aromatics. Mince the 0.25 cup red onion and grate the 1 clove of garlic into a large bowl.
  2. Whisk the base. Add the 3 tablespoons lime juice, 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper to the bowl.
  3. Prepare the chicken. Shred or cube your 2 cups of cooked chicken breast until you have uniform, bite-sized pieces.
  4. Marinate the protein. Toss the chicken into the dressing bowl and stir until every piece is glistening.
  5. Cube the avocado. Carefully slice your 2 avocados into 1/2 inch cubes, removing the pit and skin.
  6. Add the greens. Fold in the 0.5 cup of chopped cilantro.
  7. The gentle fold. Add the avocado cubes and use a large spoon to turn the mixture until the avocado is lightly coated but not mashed.
  8. Final seasoning check. Taste a small piece of chicken and avocado together until the salt and acid feel balanced.
  9. Rest the salad. Let it sit for 3 minutes until the flavors begin to meld.
  10. Serve immediately. Dish it out into bowls or pack it into airtight containers for later.