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Food traditionnel

Avocado Chicken Salad

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1 lb chicken breasts
1 tbsp ghee/butter
2 cups cherry tomatoes
2 avocados
1/2 cup fresh corn, cut from the cob
1 red onion
fresh cilantro leaves
juice of 1 lime
1 tbsp extra virgin olive oil
sea salt and pepper
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Melt ghee in a large skillet. Add in the chicken and season with sea salt and pepper.
Sear for about 4 minutes on each side.

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Set your cooked chicken aside on a cutting board to rest for a few minutes, then using a sharp knife cut it into bite sized cubes.

In a large bowl, add in your cubed chicken together with tomatoes, avocado, onion, cilantro and corn.

Squeeze fresh lime juice over and drizzle with olive oil.

Toss gently to combine, then taste test, and season with sea salt and pepper to taste.

Serve immediately, or refrigerate for up to 3 days. Enjoy!
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