Delicious & Nutritious.
CHICKEN SALAD with CILANTRO, LIME & AVOCADO
2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste (I didn’t use too much salt because you can always add more at the table.)
1/4 cup thinly sliced red onion
1/2 cup corn
1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
2 T greek yogurt
tortilla chips for garnish
***Add in Black Beans if you like, or Pinto Beans for some extra protein and fiber. We suggest the low-sodium canned options.
Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the red onion and finely chop the cilantro. Mix yogurt and 1 T lime juice to make the dressing.
Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced red onions, corn and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn’t have any left over when I made it!)