Avocado Chicken Salad Bowl (Print Version)

# Ingredients:

→ Main Components

01 - Soft avocados (2 big ones)
02 - Ready-to-eat chicken breast (2 cups chopped, roughly 2 regular breasts)

→ Veggie Mix

03 - Purple onion (¼ cup, tiny chopped)
04 - Crunchy celery (¼ cup, tiny chopped)
05 - Sweet red pepper (¼ cup, chopped)
06 - Leafy cilantro (2 tablespoons, snipped)

→ Flavor Boosters

07 - Fresh lime squeeze (2 tablespoons)
08 - Powdered garlic (¼ teaspoon)
09 - Salt and ground pepper as needed

→ Extra Stuff

10 - Plain Greek yogurt (¼ cup for added smoothness)

# Instructions:

01 - For uncooked chicken, add spices and cook till it hits 165°F/74°C. Let it cool then chop up
02 - Dig out the green insides into a bowl and squash to how you like it
03 - Throw in the chopped chicken, veggies, green cilantro, lime juice, and all your spices with the avocado mush
04 - Mix in some Greek yogurt if you want it creamier
05 - Gently mix it all together, try it out and add more spices if needed
06 - Eat right away or stick it in the fridge for 30 minutes so flavors can mingle

# Notes:

01 - Packed with good protein and healthy oils
02 - Perfect for cooking ahead
03 - Works in many different dishes
04 - Simple to change up

Back