Avocado Chicken Salad 🍅🌽🥑
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There will soon be tomatoes sitting all over my counter tops and weighing heavy outside on the vines; a signal that Summer is doing its thing.
As a young girl I’d often take the salt shaker out to the garden and enjoy a full belly of fresh-from-the-vine, still warm from the sun, tomatoes.
makes 4 servings
1 lb. boneless skinless chicken breasts
1 Tbsp ghee/clarified butter
2 cups cherry tomatoes, quartered
2 avocados, cubed
1/2 cup fresh or frozen organic corn, cut from the cob
1 medium red onion, thinly sliced
a handful of fresh cilantro leaves, chopped
juice of 1 large lime
1 Tbsp extra virgin olive oil
sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
Melt ghee in a large skillet over medium-high heat. Add in the chicken and season with sea salt and pepper.
Sear for about 4 minutes on each side, or just until cooked through and no longer pink in the inside.
Set your cooked chicken aside on a cutting board to rest for a few minutes, then using a sharp knife cut it into bite sized cubes.
In a large bowl, add in your cubed chicken together with tomatoes, avocado, onion, cilantro and corn.
Squeeze fresh lime juice over and drizzle with olive oil.
Toss gently to combine, then taste test, and season with sea salt and pepper to taste.