Ingredients:

  • 2 lbs shredded cooked chicken breast
  • 2 large ripe Hass avocados
  • 1/2 cup finely diced red onion
  • 1/2 cup sliced celery
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Shred your 2 lbs of cooked chicken into bite-sized pieces. Note: Using cold or room temperature chicken prevents the avocado fats from breaking down too quickly.
  2. Chop the red onion and celery into 1/4 inch pieces until they look like uniform jewels.
  3. In a small separate bowl, mash one of the avocados with the lime juice, garlic powder, salt, and pepper until velvety and mostly smooth.
  4. Cut the remaining avocado into 1/2 inch cubes. Note: This provides a chunkier texture that makes the salad feel more substantial.
  5. Place the shredded chicken, onion, and celery into your large mixing bowl.
  6. Fold in the mashed avocado mixture using a rubber spatula until the chicken is thoroughly coated.
  7. Gently stir in the cubed avocado pieces and the 1/4 cup chopped cilantro.
  8. Taste a small spoonful. Listen for the crunch of the celery and adjust the salt if the flavors feel flat.
  9. Let the salad sit for 5 minutes. Note: This allows the dry spices to hydrate and permeate the meat.
  10. Serve immediately. Dish it up while the colors are at their most vibrant.