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Chicken Avocado Salad

Reviewed by Health Coach Carli Webb, MS 

Serves 1, Low Carb

  • Chicken breast (boneless, skinless)(6-8 oz)
  • 1 Avocado
  • Apple cider vinegar (a splash)
  • Cilantro (to taste)
  • Garlic flakes (to taste)


Rinse avocado with water, then dry. Halve the avocado, remove seed and skin, then roughly chop and set aside. Pat chicken dry with paper towels, dice, then season all over with Celtic sea salt and black pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Add diced chicken and cook, stirring frequently until chicken is cooked through and reaches 165°F internally, about 5-8 minutes. Toss cooked chicken, avocado, cilantro, apple cider vinegar, and garlic flakes in a bowl.