This chicken salad is a no brainer!

After you make this chicken salad, you’ll never make chicken salad with mayonnaise again.

Or maybe you will.

In all honesty I will too but, I have been seriously crushing on avocado so if I can sneak it into a recipe I definitely will.

You say tom-ay-to, I say tom-ah-to, you say avocado, I say um avocado too…

Ignore that.

Back to business. This is one of those recipes that you can make a few days ahead of time and have for lunch or dinner when you’re in a pinch.

Oh girl! It’s creamy and delicious and versatile and light and summery and yummy and all around fab!

Ingredients: makes about 4 cups

2 boneless skinless chicken breasts

1 avocado, diced

1/4 cup red onion, diced

Juice of 1/2 a lime

2 Tablespoons cilantro, chopped

1-2 Tablespoons greek yogurt

1 roma tomato, diced (plus more for garnish if your little heart desires)

Pinch of salt and pepper

Recipe:

Add chicken to a medium sauce pan. Fill the pan with enough water to cover the chicken about an inch. Bring the water to a low boil, reduce the heat to simmer, cover the pan and let the chicken simmer for 20 minutes.

Meanwhile get the rest of your ingredients prepped up.

Once the chicken is ready shred it into small bite size pieces. In a mixing bowl add the shredded chicken, avocado, diced red onion, lime juice, chopped cilantro, greek yogurt, diced tomato, salt and pepper.

Mix it all up together while doing a little kitchen jig.

Eat it up anyway you’d like!

*keeps in the fridge up to 3 days.