Chicken and Avocado Salad

Chicken and Avocado Salad | Healing and Eating

Happy Cinco De Mayo everyone! I made this recipe with a homemade mayo recipe that I slightly altered. I left out the dijonnaise and substituted the juice of one lemon for the juice of four limes. I used three bone-in skin-on chicken breasts that were non-GMO and on sale at Whole Foods and had a ton of leftover shredded chicken. You can use it for leftovers, or just cook two instead. I think bone and skin add flavor, so if you don’t mind a little mess when shredding your chicken, I’d avoid boneless skinless chicken breast.

Chicken and Avocado Salad
Prep time
Cook time
Total time
  • 2 cups of shredded chicken
  • 2 tbsp of homemade coconut oil and lime mayo
  • ⅓ cup of green onions chopped on bias
  • ⅓ cup thinly sliced red onions
  • ⅓ chopped cilantro
  • ½ tsp sea salt
  • 2 diced avocados
  • 1 package of romaine leaves
  1. Make homemade mayo, set aside.
  2. Cook chicken breasts in oven for 20 minutes on each side. Let cool in fridge until ready to handle.
  3. Remove skin and bones from chicken, shred, then add chicken to large bowl.
  4. Chop green onions, red onions, and cilantro. Add to bowl.
  5. Add homemade mayo, and sea salt. Stir bowl.
  6. Then diced avocados and gently sitr in.
  7. Serve on romaine leaves.
  8. (Optional) Garnish with cilantro.
Nutrition Information
Serving size: 2

6 thoughts on “Chicken and Avocado Salad”

  1. You may want to edit your “Prep Time” on this. I rather doubt that 45 *hours* is accurate. Sounds yummy, though! :-)

  2. Sounds delicious and easy – I’m going to try it this weekend.
    The prep time can be cut to nothing if your supermarket sells the chicken breasts all cut and pre shredded.
    The ShopRite by me has this ready made in the cases by the deli counter, from their Caribbean grill fresh dinners section.
    Love it!

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