- 1 cooked chicken breast (grilled, boiled or pan-fried. I pan-fried mine)
- 1 large avocado, cubed
- 1 cooked cob of corn (you can use canned corn for convenience)
- 5 cherry tomatoes, halved
- ½ small onion, diced
- A handful of chives or green onion, sliced
- A handful of cilantro (optional)
Dressing:
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt or to taste
- ½ tsp black pepper
- Shred the chicken and place in a mixing bowl.
- Add tomatoes, corn, onion, spring onion and avocado to the mixing bowl.
- Add dressing ingredients to a small bowl and stir to combine.
- Drizzle over your salad and toss to combine.
- Top with cilantro, if preferred.
