|Avocado Chicken Salad
1 tablespoon extra virgin olive oil
2 boneless, skinless chicken thighs, filleted
Kosher salt and fresh black pepper
1 Hass avocado, chopped
1 large beefsteak or slicing tomato, seeded and chopped
1/2 bunch scallions, chopped
2 tablespoons cilantro, chopped
Heat oil in a skillet over medium-high. While oil is heating, salt and pepper both sides of the chicken. Add chicken to pan and sear 4 or 5 minutes per side, until browned and just cooked through. Remove chicken from pan and let sit for 10 minutes.
While chicken is cooling, combine avocado, tomato, scallions, and cilantro in a bowl. Then cut the lime into approximate halves, with one slightly bigger than the other. Squeeze larger half over ingredients in bowl. Stir to combine.
Once fairly cooled, chop chicken into 1/2-inch chunks. Squeeze remaining lime over chunks and add to avocado mixture. Stir until combined. (Avocado should cover everything, but shouldn’t itself be annihilated.) Salt and pepper to taste. - serves 4 -?Adapted from Cooking Light