Avocado Chicken Chopped Salad
Ingredients
- 1 lb. chicken legs, thighs or small breasts (I used skin on, bone-in legs & thighs because they stay juicy!)
- 1 Tbsp avocado oil, or olive oil
- sea salt and freshly ground black pepper, to your taste
- 1 large English cucumber, chopped
- 3 stalks crisp celery, chopped
- 1.5 cups cherry or grape tomatoes, halved or quartered
- a large handful of fresh cilantro or parsley leaves
- 1 large avocado, diced
- 1/2 medium red onion, thinly sliced
Dressing:
- 2 large fresh limes or lemons, juiced
- 2 Tbsps high quality olive oil
- 1 large clove fresh garlic, minced
- sea salt and fresh cracked black pepper, to taste (about 1/4 teaspoon each)
Instructions
- Preheat the oven to 375 degrees f. and line a baking sheet with parchment paper.
- Rub chicken with sea salt, pepper and 1 Tbsp of oil, then place it on the prepared pan.
- Roast for about 20-30 minutes, or until golden brown and cooked through.
- Depending on the size of the chicken pieces you're using, roasting time will vary.
- Remove meat from your oven, cover with foil, allow to cool, then remove the skin and shred the meat.
- Meanwhile, in a small bowl add all ingredients for the dressing. Whisk well to combine.
- In a large bowl combine the ingredients nicely for your salad.
- Before serving, drizzle dressing over top, then toss to combine and enjoy!
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