Avocado Chicken Salad

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Servings: 4 Prep: 30 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Cook for One Entree Salad No Leftover Simple Simple Lunch Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

1 pound chicken breast 1 ½ tablespoons extra virgin olive oil 2 large avocados 2 green onions ⅓ bunch cilantro 2 tablespoons lime juice ¼ teaspoon garlic powder ⅓ teaspoon sea salt, or to taste ground black pepper, to taste 10 ounces baby salad greens

Instructions

1. In a skillet over medium high heat, sauté chicken in olive oil until browned on the outside and cooked through.

2. Make sure chicken is cooked until an internal temperature of 165F is reached. Set aside to cool.

3. Peel, pit, and chop avocado. Mince green onion and cilantro. When the chicken is cooled, shred apart or dice into half inch cubes.

4. Combine all ingredients (except salad greens) in a large bowl and mash with a fork to combine.

5. Season with additional sea salt and pepper to taste and serve over greens.