4 Cooked Free Range Organic Chicken Breasts

2 Ripe Avocados

1 Stalk of Celery

1/2 C Dried Cranberries

1/4 C Avocado Oil

2 Tbsp Lemon Juice

Salt and Pepper to taste

Preparation

Dice chicken breast and avocado into bite size pieces and chop celery into very small dice.

In a large bowl, combine diced avocado, chicken and dried cranberries.

Add in avocado oil, lemon juice, salt and pepper. The avocado will naturally mush down a bit while combining, but still leave some good size chunks.

Eat immediately on a salad, plain, or in a lettuce wrap, or allow the salad to sit overnight for a better depth of flavor.

Enjoy!