Avocado Salad with Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 medium chicken breasts, cooked and either shredded or chopped
02 - 2 avocados, ripe, pitted, and diced
03 - Half a cup of corn—use roasted, canned, or frozen

→ Fresh Add-ons

04 - Quarter of a cup of finely chopped green or red onion
05 - 2 tablespoons of minced fresh cilantro

→ Sauce or Dressing

06 - 2 tablespoons lime or lemon juice, freshly squeezed
07 - 2 tablespoons of olive oil
08 - Salt and black pepper—add as much or as little as you like

# Instructions:

01 - Grab a big bowl and toss in the shredded chicken, avocado cubes, onion, corn, and chopped cilantro.
02 - Pour in the lime or lemon juice and olive oil, then sprinkle on some salt and pepper.
03 - Carefully mix everything together until it’s evenly coated, making sure the avocado doesn’t get squished.

# Notes:

01 - Rotisserie chicken is a quick swap for cooked chicken breasts.
02 - Don’t have cilantro? Use parsley or dill instead.
03 - You can add extras like diced tomatoes, cucumbers, crispy bacon, or black beans.
04 - Avocado gives it the creaminess, so you won’t need mayo.

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