AVOCADO CHICKEN SALAD
YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES
INGREDIENTS
DRESSING:
- 3 tablespoons fresh lime or lemon juice (or a combination of both)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (I use coarse, kosher salt)
- Pinch gluten free black pepper (I use coarsely ground pepper)
SALAD:
- 2 cups chopped, cooked chicken (see note)
- 1 cup corn kernels, fresh (cooked) or frozen and thawed (gluten free)
- 2 medium/large ripe avocados, peeled and diced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro or parsley
OPTIONAL ADD-INS:
- Halved cherry tomatoes
- Cooked, crumbled bacon (gluten free)
- Feta cheese
- Tortilla chips (gluten free) for serving
INSTRUCTIONS
- In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.
- Add all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed.
- Serve immediately.
NOTES
Her notes for the chicken: A rotisserie chicken works great (Costco rotisserie chicken is GF DF) as does marinated grilled chicken (this lemon garlic grilled chicken is my favorite and super delicious in this salad) or even canned, drained chicken, if that's your thing. Here's a really easy way to cook chicken on the stovetop for recipes like this.
Source: Mel's Kitchen Cafe
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