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Avocado Chicken Salad

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

Instructions

  • 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.