Low CarbKetoDinnerLunchSalad< 30 min
Chicken and Avocado Salad with Lime and Cilantro - Kalyn's Kitchen.pdf184.1KB
3 cups cooked chicken, cut into large pieces
2 medium avocados, diced
3 T fresh squeezed lime juice, divided
salt, to taste
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro
3 T mayo
Cut up enough chicken to make 3 cups of chopped chicken.
Dice the avocados into medium-sized pieces, put in small bowl, mix with 1 T of the lime juice, and season avocado with salt to taste.
Thinly slice the green onion and finely chop the cilantro.
Mix 3 T mayo and 2 T lime juice to make the dressing.
Put the chicken into a bowl large enough to hold all the salad ingredients.
Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.
Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.
Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Season with salt to taste.
Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups.
This will keep in the fridge overnight, but the avocado is best when it's freshly made. If you're only making for one or two people you might want to cut the recipe in half.