Ingredients
2 medium cooked chicken breasts, shredded or chopped (rotisserie chicken works well)
2 ripe avocados, pitted and diced
1/2 cup corn (roasted, canned, or frozen)
1/4 cup red or green onion, minced
2 tablespoons cilantro, minced (or parsley/dill)
2 tablespoons lime or lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
- In a large bowl, combine shredded chicken, avocado, onion, corn, and cilantro.
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Drizzle with lime or lemon juice and olive oil. Season with salt and pepper.
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Gently toss until all ingredients are evenly mixed.
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Optional: Add chopped tomatoes, cucumbers, black beans, or cooked bacon for extra flavor and texture.
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Serve immediately, or chill for 30–60 minutes before serving.
Notes
- For best results, use ripe avocados that are soft but not overly mushy.
- Fresh herbs enhance the flavor; avoid dried herbs if possible.
- Can be stored in an airtight container in the fridge for 2–3 days. Add avocado last if storing in advance to maintain texture.
- Perfect for sandwiches, wraps, or as a salad topping.
- Prep Time: 15 min
- Cook Time: 5 min