Avocado Chicken Salad

picture source same as recipe source

I can not put into words the deliciousness that is this recipe.  I dream about it and know I will probably make it everyday for the rest of my life.


I might be exaggerating....maybe just once a week in the summer.  It's definitely a summer recipe.


I just pan fried my chicken breast in a skillet with a lid, but if it wasn't raining I would for sure grill my chicken next time (I'm not hardcore enough to do it in the rain).  I seasoned my chicken with lemon and herb seasoning and just through it in the skillet with a bit of olive oil cooked it all the way through, turning once.


Again...I don't measure, so for the rest of it I just cut up what I felt would be enough. It worked out to using 2 chicken breasts, 2 avacados, one tomato, 2 green onions, a handful of cilantro ripped off and chopped, and then some lime juice (I didn't have an actual lime, so I just squirted in what I felt and added more as needed).  I added some sea salt and pepper as a finishing touch.


I also didn't let the chicken completely cool down.  When I'm hungry, I'm hungry...cooling down time doesn't happen.


I ate too much of it that night for dinner and then brought left overs to the office for me and my dad to enjoy for lunch.


Try it. 


You can thank me later...or I mean,  thank the people over at Serious Eats