Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 ripe avocados
- 2 cloves fresh garlic, minced
- 2 tablespoons lime juice
- 1 cup bell peppers, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1/2 cup Greek yogurt
Instructions
- Cook the Chicken: In a skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper, cooking until golden brown and fully cooked through, about 6–8 minutes per side. Let it cool, then chop into cubes.
- Prepare the Avocado Mixture: In a large bowl, mash ripe avocados. Squeeze in lime juice, add minced garlic, salt, and pepper, mixing well until creamy.
- Combine Elements: Add cooked chicken to the avocado mixture, tossing in diced bell peppers, red onion, and cilantro.
- Add Greek Yogurt: Gently fold in Greek yogurt for creaminess. Adjust seasoning as needed.
- Chill and Serve: Allow salad to chill in the refrigerator for at least 30 minutes. Serve as is or in lettuce cups.
- Garnish: Before serving, sprinkle extra cilantro and a squeeze of lime for freshness.
Notes
Use perfectly ripe avocados for the best texture. Feel free to customize with additional veggies like corn or black beans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-Free