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Avacado Chicken Salad

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Prep: 10 minutes | Cook: 10  Minutes | Makes: 2 servings

Ingredients:
2 or 3 boneless, skinless chicken breasts
1 avocado
1/4 chopped onion
Juice of 1/2 a lime
2 Tbsp cilantro
Salt and pepper, to taste

Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients.

I grilled some chicken breasts for my salad. Just add a light seasoning, let cool then dice. I added a dash of cumin and ancho chili powder. (Just be careful or you’ll end up with chicken guacamole.) I wanted my chicken salad to be a little chunky so I cubed the avocado as well. It can be eaten plain, on a roll or bread, or with some tortilla chips. This is a perfect, light and fresh lunch, not to mention fairly healthy.

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*To prevent avocado brownage, cover the salad with Saran Wrap so that it’s touching the surface and acting as an air barrier. (Then pop a lid on it.)


 

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