3 Cups Shredded Poached or Roasted Chicken Breast * approx 1.5 lbs
2 Large Hass Avocados – partially mashed
1/2 teaspoon Sea Salt or more to taste
Juice of 1 Small Lime
1/3 Cup Cooked Bacon approx. 4 standard slices, chopped
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Cumin optional
- Poach or roast chicken until cooked through then let cool. (I prefer to poach my chicken breast in water with a drizzle of salt and pepper.)
- Combine all ingredients until fully mixed. Try to keep some avocado chunks intact.
- Store in a zip top plastic bag with the air removed to prevent browning. Refrigerate.
- Serving Suggestion: Serve on sandwich bun, in a tortilla or on a lettuce leaf for Whole30. Top with seeded sliced jalapeños and fresh cilantro.
*Roast chicken breast at 450◦F for 20-30 minutes or until internal temp reaches 165◦F
**Use Whole30 compliant bacon if preferred
***turkey bacon is approved by the AHA for heart healthy recipes
Original Recipes visit: Bacon Avocado Chicken Salad – Whole30 @ wonkywonderful.com