Try anything. Serve over lettuce instead of adding it. Make it into wraps using Siete brand Casava flour tortillas to avoid inflammatory grains (wheat, corn, and others from grass family plants) or make a lettuce wrap (my favorite is bib lettuce. Or simply serve with grain free tortilla chips that also leave out the toxic “zero calorie” sweeteners (they really aren’t no calorie and most are toxic to the liver and nervous system).
Serves 5
Mix Together
1 pound chicken breast, cooked—see below, any cooked leftovers work well
2 medium avocados, mashed (leave lumps if you like)
⅓ cup chopped onions (optional but not for everyone—we like red)
2 cloves garlic, minced
1-2 jalapeno pepper, minced (these are not super hot; adjust for taste)
½ cup chopped red peppers
2-3 Tablespoons of fresh squeezed lime juice (~2 limes)
2 Tablespoon chopped fresh cilantro (or more to taste)
more cilantro for salad garnish-if using as salad
1-2 cups chopped romaine or butter lettuce to mix in salad; or if making wraps, 5 leaves either lettuce.
Sea Salt to taste
Preparation
- Cook Chicken ahead of time and let cool (again, leftovers are great!) or preheat your oven to 4000 and line a baking sheet with foil. Drizzle olive oil over chicken and turn to coat. Season on both sides with sea salt, black pepper, (onion + garlic powder to taste, if desired). Bake in the preheated oven for 20 minutes or until cooked through (no longer pink in the middle and juices run clear.)
- Assemble salad: Dice the cooked and cooled chicken, combine all remaining ingredients except salt. Mix well.
- Add salt to taste.
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