Cilantro Lime and Avocado Chicken Salad Recipe

avocado

🥗Healthier: mashed peas

💰Cheaper: cottage cheese

Mashed peas provide creaminess with fewer calories, while cottage cheese offers protein.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein option, while canned chicken is a budget-friendly alternative.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are high in protein and fiber, and pinto beans are often less expensive.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers provide a milder flavor, while bell peppers are usually cheaper.

Use 2 lbs of chicken breast and coat both sides with avocado oil and 1 teaspoon each of garlic powder, salt, onion powder, and lemon pepper.

Set a pot to medium heat and add a little oil.

Once hot, add the chicken and cook for about 4 minutes on each side.

After 8 minutes, add boiling water until the chicken is fully covered.

Add half a white onion, 1 head of garlic, 2 bay leaves, 1/2 teaspoon of peppercorn, and 1/2 tablespoon of better than bullion. Mix and cover.

Cook for 40 to 50 minutes or until the chicken is fully cooked.

Prepare the salsa by using 2 avocados, a small bunch of cilantro, 1 tomato, 2 garlic cloves, 1/2 jalapeno, and 1 serrano pepper (or 2 for more spice).

Add 1/4 cup of sour cream, juice of 2 limes, 1/3 cup of milk, and 1/2 teaspoon of white pepper. Blend until smooth.

Cut half of a red onion and half of an English cucumber into half moons for the salad.

Once the chicken is cooked, let it cool and shred it.

In a bowl, combine the shredded chicken, red onion, cucumber, 1 serrano pepper, 1 can of chickpeas (or black beans), and 1 can of corn. Add the dressing and mix until well combined.

Add salt to taste and mix again.

Cooking Techniques

Equipment Needed

Spice Level: