Avocado Chicken Salad

Avocado Chicken Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    bunch scallions, chopped

  • 2

    tablespoons cilantro, chopped

  • 1

    lime

Directions

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.


Nutrition

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