Low-Carb Chicken and Avocado Salad with Lime and Cilantro

Ingredients

• 2 cups cooked chicken, shredded into large pieces
• 2 medium avocados, diced
• 2 T fresh squeezed lime juice
• Salt, to taste
• 1/4 cup thinly sliced green onion
• 1/2 cup finely chopped fresh cilantro
• 2 T mayo of your choice

Directions

1. Pull the cooked chicken into generous shreds until you have 2 cups. Cut the avocados into medium pieces, toss them with 1 T of the lime juice, and add salt to taste. Slice the green onion thinly, then chop the cilantro finely.
2. Stir together the mayo and the remaining 1 T lime juice for the dressing. Transfer the chicken to a bowl big enough for the whole salad. Add the green onions and dressing, then toss until the chicken is evenly coated.
3. Add the avocado, along with any lime juice left in its bowl, and fold it carefully into the chicken. Sprinkle in the cilantro and mix gently, stopping as soon as it is just incorporated.
4. Serve immediately, or refrigerate briefly before serving. This can go into pita bread or sandwich bread, tuck into crisp lettuce cups, or simply be served as a salad. It should be fine in the fridge overnight if there are leftovers.