Avocado Chicken Salad


1 lb boneless, skinless chicken breasts, cut into 1 inch chunks
juice from 2 lemons
zest from 1 lemon
2 medium avocados, peeled and seeded
kosher salt and fresh cracked black pepper to taste
This is a delicious salad that can be served atop crusty bread, wrapped in tortillas or served atop butter lettuce leaves.

  • Preheat the oven to 375 degrees.
  • Place the chicken breasts on a foil covered baking sheet, season them with salt and pepper.
  • Bake for about 20 minutes or until the breast are cooked through.
  • Allow chicken breasts to cool for at least 30 minutes, then cut them into 1 inch chunks, removing any fat if necessary.
  • Add the chicken chunks to a large not metal bowl.
  • Peel and seed the avocados then add to the chicken chunks, Squeeze lemon juice over the avocados. Add the lemon zest
  • With you hands, crush the avocados and at the same time, mix with the chicken. The avocados should be smooth and well combined with the chicken.
  • Taste for seasoning and re-season with salt and pepper.
  • Chill in the refrigerator for about 1 hour before serving.
  • Serve on crusty bread, tortillas or atop butter lettuce cups.




20 min


20 min


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