• 1lb organic free range chicken, cooked and diced
  • 2 avocados, pitted
  • 1 bundle cilantro, stems removed
  • 3-4 long carrots, shredded
  • 3-4 stems celery, diced
  • 1 cucumber, diced
  • 1 handful sliced almonds
  • juice of 1 lemon
  • juice 1/2 lime
  • 1/8 teaspoon garlic powder

Preparation

So you need to start off cooking your chicken however you’d like. If you want a more “grilly” flavor, grill it. Duh. I just boiled my chicken because I didn’t have a ton of time so boiling the chicken was the quickest option. Have you ever seen boiled chicken? It looks disgusting. Just a warning.

While your chicken cooks, make your dressing. Pull out your wonderful food processor. Mine has been smoking lately. Making almond butter does a number on the engine…oops.

Add your avocados, cilantro, lemon, lime, garlic powder, and salt and pepper to the food processor. Mix thoroughly until the avocado becomes a paste. This will take about 1-2 minutes or so.

Once your avocado creamy sauce/paste is tasting delish, add it to your diced chicken. If you haven’t already shredded your carrots or diced your other veggies, do that. I just the shredding attachment on my food processor to shred my carrots.

Mix veggies into your chicken salad and add a handful of sliced almonds.

Top with salt and pepper for a little extra flavor and a little leftover cilantro.

 

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