Avocado Chicken Salad
They start picking SlimCados Wednesday. I know it'll be light pickings for a month, but I can't help get excited about the season starting
Pal's sister Mary Beth shares a great salad for outside fun. This recipe uses a SlimCado instead of mayonnaise, so there's no worrying about this salad being out too long.
This SlimCado Avocado Chicken Salad serves 4. It's adapted from a recipe from Cooking Light
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 boneless, skinless chicken thighs, filleted
- 1 SlimCado Avocado, chopped
- 1 large beefsteak or slicing tomato, seeded and chopped
- 1/2 bunch scallions, chopped
- 2 tablespoons cilantro, chopped
- Kosher salt and fresh black pepper
- 1 lime
Directions
- Heat oil in a skillet over medium-high. While oil is heating, salt and pepper both sides of the chicken.
- Add chicken to pan and sear 4 or 5 minutes per side, until browned and just cooked through. Remove chicken from pan and let cool.
- Mash the SlimCado Avocado then combine with tomato, scallions, and cilantro in a bowl. Squeeze half a lime onto the mixture and stir to combine.
- Once cooled, chop the chicken into 1/2-inch chunks. Squeeze the remaining lime over the chunks and add to avocado mixture. Stir until combined.
- Salt and pepper to taste.
