This chicken salad is simple to make, but still full of flavor! It is also Whole30, Paleo, Keto/low carb, and AIP compliant. You can use leftover chicken or store bought organic rotisserie chicken (be sure to check ingredients) to cut down on prep time!
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 small avocado avocado
- 1/4 cup chopped red onion
- Juice of 1/2 a lime
- 2 Tablespoons cilantro (chopped)
- 1 Tablespoon coconut oil
- Salt and black pepper (omit for strict AIP), to taste
Directions
- Heat coconut oil in pan. Season chicken breasts with salt and cook in oil until done
- Allow chicken to cool, then shred and mix with remaining ingredients.
- Serve in a lettuce wrap or with plantain chips