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
- Make homemade mayo, set aside.
- Cook chicken breasts in oven for 20 minutes on each side. Let cool in fridge until ready to handle.
- Remove skin and bones from chicken, shred, then add chicken to large bowl.
- Chop green onions, red onions, and cilantro. Add to bowl.
- Add homemade mayo, and sea salt. Stir bowl.
- Then diced avocados and gently sitr in.
- Serve on romaine leaves.
- (Optional) Garnish with cilantro.
Recipe by Healing and Eating at https://www.healingandeating.com/2014/05/chicken-avocado-salad.html
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