Ingredients:

  • 1.5 lbs cooked chicken breast, shredded
  • 2 large ripe Hass avocados, pitted and peeled
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, chopped
  • 1/4 cup fresh cilantro, minced
  • 2 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Prepare the chicken base: If using rotisserie chicken, remove skin and shred the breast meat into bite-sized strands while still warm, then allow to chill.
  2. Craft the green binder: In a large glass mixing bowl, combine one avocado with the fresh lime juice. Use a sturdy fork to mash into a smooth, lump-free paste.
  3. Season the base: Stir the garlic powder, sea salt, and cracked black pepper into the avocado paste until uniform.
  4. Combine ingredients: Dice the second avocado into cubes. Add the shredded chicken, diced avocado, red onion, celery, and cilantro to the mixing bowl.
  5. Final fold: Gently toss all ingredients together until the chicken is thoroughly coated in the avocado binder. Serve immediately or refrigerate for up to 24 hours.