This recipe has been one of my go-tos all summer – I’ve probably made it at least five times in the last month! It’s super easy, super fast, summery, and made with all “real food.” Can’t get any better than that!
This recipe is great because you can scale it up or down very easily depending on how many people you are feeding or how much leftovers you want to have. I go with a 1:1 ratio of avocado to chicken breast and usually do half a chicken breast per serving. It’s also a great recipe because of how versatile it is – you can eat it hot or cold, plain, in a wrap, in a sandwich… I’ve tried it all these ways – and loved it each time!
Avocado Chicken Salad
Serves 2 (easily scaled up or down)
Recipe from Gina’s Favorites
1 organic, boneless, skinless chicken breast
2 tablespoons coconut oil (or olive oil)
1/4 red onion, chopped
Juice of 1/2 a lime
2 tablespoons cilantro
Salt and pepper
1. Dice chicken into 2-inch pieces (doesn’t have to be exact, you’ll shred it later). Heat the coconut oil in a medium-sized skilled over medium heat. Add the chicken, sprinkle some salt and pepper of it and begin to cook it. When the chicken is almost done, add the red onion and let them soften. Take a wooden spatula or a fork and shred the chicken into smaller pieces. Cook the chicken and onion together until the chicken is cooked through.
2. In a medium bowl, mash the avocado. Add the chicken and onions, the lime juice, cilantro and salt and pepper to taste. Mix it all together and enjoy! Keeps well for up to two days in the fridge.