Avocado Chicken Salad
I can’t believe school has already started again! Summer break completely flew by for us! What about you?
There are tomatoes sitting all over my countertops and weighing heavy outside on the vines; a signal that Summer is winding down.
As a young girl, I’d often take the salt shaker out to the garden and enjoy a full belly of fresh-from-the-vine, still warm from the sun, tomatoes.
What wonderful memories of Summertime!
This year we have a plethora of garden tomatoes planted, including lots of cherry tomatoes, so that our children can enjoy those same experiences.
Any tomatoes left on the vines will be made into this EXTREMELY SIMPLE, but don’t let it fool you, *COMPLETELY DELICIOUS*, Avocado + Tomato Salad.
If you didn’t plant your own this year, the Farmer’s Market’s are also a great place to grab some vine-ripened, local tomatoes right now.
Make this ahead of time for your BBQ’S and get-togethers this weekend, OR a SUPER simple dinner, or even a meal prep idea with that last juicy taste of Summer!
Makes 4 servings
- 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
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 on 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.