4 Cooked Free Range Organic Chicken Breasts
2 Ripe Avocados
1 Stalk of Celery
1/2 C Dried Cranberries
1/4 C Avocado Oil
Salt and Pepper to taste
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.