Bacon Avocado Chicken Salad – Whole30

Ingredients

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

Instructions

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.

Recipe Notes

*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