Best Chicken and Avocado Salad with Lime and Cilantro


  • 2 cups cooked bird, shredded into large portions
  • 2 medium avocados, diced
  • 1 T + 1 T sparkling squeezed lime juice
  • salt, to flavor (I didn’t use an excessive amount of salt due to the fact you could continually add more at the desk.)
  • 1/4 cup thinly sliced green onion
  • half of cup finely chopped fresh cilantro (or chop it more coarsely if you select)
  • 2 T mayo of your choice


  1. Shred the chook apart till you have got 2 cups of fowl shredded into fairly large chunks.   Dice the avocados into medium-sized pieces, blend with 1 T of the lime juice, and season avocado with salt to taste.  Thinly slice the green onion and finely chop the cilantro.  Mix mayo and 1 T lime juice to make the dressing
  2. Put the fowl into a bowl huge enough to hold all the salad components.  Add the sliced green onions and dressing and toss until all the bird is lined with dressing.  Add the avocado and any lime juice in the bottom of the bowl and gently integrate with the chicken.  Then upload the chopped cilantro and gently mix into the salad, just till it’s far slightly combined.
  3. Serve right away or chill for some time earlier than serving.  This might be served inner pita bread or sandwich bread, or interior crisp lettuce cups, however we simply ate it as a salad.  (I might believe this would be exceptional inside the fridge overnight but I didn’t have any left over once I made it!)