Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts OR 3 cups shredded cooked chicken
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 ripe avocados, pitted and diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon plain Greek yogurt (optional)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 cup chopped celery (optional)

Instructions:

  1. Cook the Chicken (if needed): Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Cook until cooked through, about 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let cool slightly and shred or dice. OR Preheat oven to 400°F (200°C). Season chicken with olive oil, salt, and pepper. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let cool slightly and shred or dice.
  2. Halve, pit, and dice the avocados. Place in a large mixing bowl.
  3. Add red onion, cilantro, lime juice, Greek yogurt (if using), salt, and pepper to the bowl with the avocado.
  4. Gently mash the avocado mixture with a fork or potato masher until desired consistency is reached.
  5. Add the shredded or diced chicken to the avocado mixture.
  6. Gently fold the chicken into the avocado mixture until well combined.
  7. Cover and chill for at least 15 minutes to allow the flavors to meld.
  8. Taste and adjust seasoning as needed. Add more salt, pepper, or lime juice to your liking.