Avocado Chicken Salad

Step 1

Place the cooked chicken breast on a cutting board and shred it by pulling two forks in opposite directions through the meat until it separates into thin, bite-sized pieces.

Step 2

Cut the avocado in half lengthwise from the tip to the root, rotating around the pit; twist the two halves apart, then scoop the flesh into a small bowl using a spoon.

Step 3

Cut the red onion lengthwise from root to tip into very thin slices, about the thickness of a credit card, then chop these slices crosswise into small 1/4-inch pieces.

Step 4

Cut the jalapeño in half lengthwise, scrape out the seeds with the tip of a knife (wear gloves if your hands are sensitive), then mince the flesh until the pieces are pencil-tip-sized dots.

Step 5

Pinch off the cilantro leaves from the stems and chop them roughly until they are small pieces about the size of a small coin.

Step 6

Cut the lime in half and squeeze the juice into the bowl with the avocado, catching any seeds with your other hand.

Step 7

Mash the avocado in the bowl using the back of a fork, stirring in circular motions until the texture is creamy with small chunks remaining.

Step 8

Add the shredded chicken to the avocado bowl.

Step 9

Add the diced red onion, minced jalapeño, and chopped cilantro to the bowl.

Step 10

Stir all ingredients together using a spoon until evenly combined, breaking up any large chicken pieces as you stir.

Step 11

Taste the salad and sprinkle a pinch of salt and a grinding of black pepper, then stir; taste again and adjust seasoning if needed.