Avocado Chicken Salad




  • 2-3 Boneless, skinless chicken breasts boiled, cooled, and shredded
  • 1 Avocado
  • 1/4 of a red onion, chopped
  • juice of 1/2 a lime
  • 2 TBSP chopped cilantro or basil
  • Salt and pepper to taste


  1. Place the chicken in a large pot and cover with water
  2. Bring to a boil on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink, about 25 minutes
  3. When the chicken is cooked, drain the water and let them cool
  4. Shred the chicken using two forks
  5. Combine the chicken and the rest of the ingredients in a bowl and mix
  6. Eat plain, on toast, or on a raw collard green leaf!

This recipe is candida safe, refined sugar free, gluten free, AIP friendly and paleo


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