Chicken Salad | My Clean Cutting Board
I bought a few giant avocados last week at the Yellow Green Farmers Market. They were hard as a rock until Thursday. Then they all ripened-at the exact same time! Why does that happen. How on earth will I eat 5 giant avocados before they go bad? Well I will have to get creative. One of my ideas was to make a chicken salad. It contains ingredients I can eat on the Repair Vite diet,(if you have 20 minutes and are suffering from anything, watch this video. It’s really informative on this diet and if and why you should do it) which I’m on for 30 days. I am sure others make this differently. I haven’t googled other recipes. But I wanted something quick, simple, and different from the same old chicken salads I’ve been eating for the past 2 weeks. I’ve got to tell you, this is absolutely delicious. I love mayonnaise but I didn’t miss it here at all.
3 lbs skinless boneless chicken breast
1 tbsp coconut oil
1/2 large ripe avocado
Juice of 1 lime or lemon
Salt and pepper to taste
1/4 medium chopped red onion (optional)
3 chopped leaves of cilantro (optional)
First clean and cut chicken. If you cut them small it will cook faster. Add salt and pepper to chicken and mix it in a large bowl. Grease a frying pan with coconut oil. Once oil is hot, add chicken. They might not all fit. Don’t overcrowd them. Bring heat to medium and cover the chicken. Turn them over and cook through. Once the chicken is completely cooked, uncover the pan and let the water dry out. It will make the outside crispy and a golden brown color. Place the chicken on a cutting board or butcher block. Shred the chicken using 2 forks. Place chicken in a bowl and mix it with lime/lemon juice. Add the soft, ripe avocado and mix it together. Add salt and Pepper to taste. Mix in cilantro and onions. Enjoy it on a bed of lettuce, over rice, in a sandwich, with nachos, in a taco, or alone. It really is yummy. Come to My Clean Cutting Board on facebook and let me know how your family likes it.