Ingredients
Guacamole Base
- 2 avocados, peeled and pitted
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 jalapeño pepper, seeds removed and minced
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Salad
- 2 cups shredded cooked chicken
- 1/2 cup chopped tomatoes
Instructions
- Mash the Avocados: In a large bowl, use a fork to mash the avocados until mostly smooth, leaving some small chunks for texture if desired to create a creamy yet slightly chunky base.
- Make the Guacamole: Add the diced red onion, chopped cilantro, fresh lime juice, minced jalapeño, garlic powder, kosher salt, and black pepper to the mashed avocados. Stir thoroughly until all ingredients are well combined to develop the classic guacamole flavor.
- Add the Chicken: Fold in the shredded cooked chicken carefully, ensuring all pieces are evenly coated with the guacamole mixture for uniform taste throughout the salad.
- Finish and Serve: Gently stir in the chopped tomatoes just before serving to keep their freshness intact. Enjoy immediately as a sandwich filling, in a wrap, a lettuce wrap, alongside crackers, or simply on its own as a flavorful, nutritious meal.
Notes
- For a spicier salad, keep some jalapeño seeds or add extra jalapeño according to your heat preference.
- Use freshly cooked chicken or leftover roasted chicken for best results.
- Serve immediately to enjoy the freshest flavors and prevent the avocado from browning.
- This salad can be refrigerated for up to 1 day in an airtight container; stir before serving.
- Great for meal prep or as a quick lunch option that packs protein and healthy fats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
