I discovered this creamy, limey chicken salad during Aimee Raupp’s Body Belief cleanse program—a superfood cleanse that reduces systemic inflammation for powerful healing. This recipe is brilliant: guac-ified chicken salad, brightened with the zing of green onions. It’s nourishing and purifying and so delicious it’ll stay in my permanent rotation. I love it over chopped romaine with olive oil, as a cleanse-approved lunch. Or have it on its own as a snack, pile it onto your favorite toast, or serve with an array of picnic salads and mixed greens.
For the healthiest version, you can roast chicken breasts in coconut oil and ghee with salt, pepper and garlic powder, or use leftover chicken from making broth.
1 to 1.5 cooked chicken breasts, cooled
1 large or 1.5 small avocados
2 green onions
handful of cilantro
juice of 1 lime (or to taste)
drizzle of olive oil
1/4 tsp of garlic powder
generous grind of sea salt
- Shred or chop the chicken. Mince the green onion and chop the cilantro.
- In a mixing bowl, combine avocado, lime, and salt and mash with a fork. Add the chicken, green onions, cilantro, garlic powder and olive oil and stir to combine. The avocado and olive oil should coat the chicken generously; add a little more chicken or a little more avocado if you need to adjust the texture. Taste and add lime and/or salt if desired.