This salad is a fantastic way to use up leftover cooked chicken! It can be packed in a lunchbox (with an ice pack) and eaten hours later, straight out of the container with no further preparation needed.
This makes a terrific lunch to pack for a picnic, for school, for work, to eat on an airplane, etc. Its portable, nutritious, and super filling!
Step 1: Start With One Ripe Avocado
You'll need to cut your avocado in half and remove the pit. Scoop one half of the avocado into a bowl. Add in a tablespoon of lime juice and some coarse salt. Mash until its pretty creamy. Set aside.
Take the other half of the avocado and score it with a knife, cutting it into 1/2 inch chunks. Flip the skin inside out and the chunks will fall out. Set these aside.
Step 2: Assemble Your Ingredients
This step is pretty flexible in terms of what veggies you happen to have in the fridge, but here's what I used (with excellent results):
leftover cooked chicken breasts, diced
baby spinach (stems removed), shredded with kitchen shears
half an avocado, cut into chunks (from the previous step)
1 Tablespoon lime juice
I was feeding one person when I assembled the ingredients, but you can obviously make this for more than one person or meal by doubling up on things. Or if you hate cucumber (added for crunch), you can leave it out. If you don't have spinach but have some kale on hand, use that instead.
Step 3: Put It All Together
Now comes the fun part. Throw all of the ingredients into one big bowl. Add in the creamy avocado that you set aside in Step 1....this becomes the binder for the salad (like Mayo, but way tastier). You can either eat it immediately, or store it in an airtight container in the fridge for later or for a lunchbox. I like to pair this salad with fresh berries because the sweet berry contrasts nicely with the tart lime juice in the salad.