Ingredients:

  • 2 large ripe Hass avocados, pitted and peeled
  • 2 tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 cups shredded chicken breast, pre-cooked
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the pitted and peeled avocados into your large bowl. Add the lime juice, garlic powder, salt, and pepper immediately. Mash with a fork until velvety but still holding some small chunks.
  2. Finely dice your celery and mince the red onion. If you want a milder flavor, rinse the minced onion under cold water for 30 seconds.
  3. Add the shredded chicken, diced celery, and minced onion to the avocado base. Use a spatula to fold the ingredients together until the chicken is fully green and glossy.
  4. Roughly chop the cilantro and sprinkle it over the top. Fold it in with just two or three strokes.
  5. Take a small bite. Check for a balance of salt and acid. If it feels heavy, add another squeeze of lime. If it feels flat, add a tiny pinch more salt.
  6. Let the salad sit for 5 minutes in the fridge. Wait for the flavors to marry and the chicken to absorb some of the moisture from the lime.
  7. Look for a sheen on the chicken. It should look moist, not soggy. If you see liquid pooling at the bottom, fold it once more to re emulsify.
  8. Scoop the mixture into large lettuce cups or onto toasted sourdough. Serve immediately while the green is vibrant.