This chicken salad will become a “go-to” paleo lunch for you and your family. It can even be made with left over chicken. If you want your salad spicy, add some crushed red pepper flake or cayenne pepper when you season it at the end. Using chicken thighs makes this salad taste almost decadent, however it can be made with shredded chicken breasts as well. Now you don’t have to miss out of creamy chicken salad at your next backyard picnic. Enjoy!
Avocado Chicken Salad
- 4 Chicken thighs (boneless and skinless)
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Sea salt
- 1 tbsp Avocado oil
- 3 Avocado
- 2 Tomatoes (small, diced)
- 1/2 Red onion (diced)
- 1 Lime (juice only)
- Sea salt and black pepper (to taste)
Preheat the oven to 350 degrees.
Arrange the chicken thighs in a glass baking dish.
Season with chili powder, cumin and sea salt.
Drizzle with oil.
Add chicken to preheated oven and cook for 20-30 minutes or until chicken is cooked through and no longer pink.
Remove chicken and shred with 2 forks. Set aside to cool. (This can be done ahead of time)
In a mixing bowl, add the avocado. Use the back of a fork to mash it slightly. You want some bits of avocado and some creamy.
Add the tomato, onion, and lime juice.
Add the chicken. Stir to combine.
Season with sea salt and black pepper. Serve immediately.
Store in an airtight container with a piece of plastic wrap pressed directly on top of the salad in order to prevent avocado browning.
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