Ingredients
- 2 cups cooked, shredded chicken
- 2 medium avocados
- 1/4 cup mayonnaise
- ¼ cup diced red onion
- 1 tablespoon fresh cilantro
- 2 teaspoons lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
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Instructions
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Add all of the ingredients to a mixing bowl and mix well to break down the avocado.
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Serve immediately.
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To store, press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days.
Tips & Notes:
Serve in a lettuce wrap, low carb tortilla, or with a fork!