Avocado Chicken Salad

By loritot

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 boneless, skinless chicken thighs, filleted
• Kosher salt and fresh black pepper
• 1 Hass avocado, chopped
• 1 large beefsteak or slicing tomato, seeded and chopped
• 1/2 bunch scallions, chopped
• 2 tablespoons cilantro, chopped
• 1 lime

Details

Servings 4
Adapted from seriouseats.com

Preparation

Step 1

1 Heat oil in a skillet over medium-high. While oil is heating, salt and pepper both sides of the chicken. Add chicken to pan and sear 4 or 5 minutes per side, until browned and just cooked through. Remove chicken from pan and let sit for 10 minutes.

2 While chicken is cooling, combine avocado, tomato, scallions, and cilantro in a bowl. Then cut the lime into approximate halves, with one slightly bigger than the other. Squeeze larger half over ingredients in bowl. Stir to combine.

3 Once fairly cooled, chop chicken into 1/2-inch chunks. Squeeze remaining lime over chunks and add to avocado mixture. Stir until combined. (Avocado should cover everything, but shouldn’t itself be annihilated.) Salt and pepper to taste.