Ingredients:

  • 2 cups (480g) cooked chicken, shredded or diced
  • 2 ripe avocados (about 300g), pitted and diced
  • 1/4 cup (30g) red onion, finely diced
  • 1/4 cup (60g) fresh cilantro, chopped
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1/2 teaspoon (2.5g) sea salt, or to taste
  • 1/4 teaspoon (1.25g) black pepper, or to taste
  • 1/4 teaspoon (1.25g) red pepper flakes (optional)

Instructions:

  1. If using cooked chicken, shred or dice it into bite-sized pieces. Ensure the chicken has cooled down before mixing.
  2. In the large mixing bowl, gently combine the shredded chicken, diced avocado, red onion, and cilantro.
  3. In a small bowl (or directly over the chicken), whisk together the lemon juice, olive oil, salt, and pepper. Add red pepper flakes if desired.
  4. Pour the dressing over the chicken and avocado mixture. Gently fold everything together until well combined. Be careful not to over-mix.
  5. Taste the salad and adjust seasonings as needed. Add more salt, pepper, or lemon juice to your liking. Serve immediately or chill for later.