Avocado Chicken Salad
Provided by: SmallRecipe.com
Prep time: 0 minutes
Cook time: 0 minutes
Ingredients:
| 1 lb. boneless skinless chicken breasts |
| 1 Tbsp ghee/clarified butter |
| 2 cups cherry tomatoes, quartered |
| 2 avocados, cubed |
| 1/2 cup fresh or frozen organic corn, cut from the cob |
| 1 medium red onion, thinly sliced |
| a handful of fresh cilantro leaves, chopped |
| juice of 1 large lime |
| 1 Tbsp extra virgin olive oil |
| sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each |
Steps:
- Melt ghee in a large skillet over medium-high heat. Add in the chicken and season with sea salt and pepper.
- Sear for about 4 minutes on each side, or just until cooked through and no longer pink in the inside.
- 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.