If chicken salad and avocado salsa had a baby, it would be this salad. My boys aren’t a fan of regular chicken salad or even avocados on their own, but they love pico de gallo. So, I started with this chunky salsa, chopped up cooked chicken, and added a hearty amount of avocado for healthy fat and texture, and voilà! My boys devoured it and loved the easy cold option for lunches. Of course, this just created the problem of Dad and the boys arm wrestling over who gets the last of it.
- In a medium bowl, combine the chicken, avocado, tomato, onion, cilantro, lime juice, and garlic salt. Gently stir until mixed well.
- Store in the fridge in a sealed container for up to 5 days.
Note: An easy way to cook the chicken is to cut the trimmed chicken breasts into a few large pieces, rub them with olive oil (about ½ tablespoon), sprinkle with salt and pepper, and bake at 350°F for 30 minutes.
Recipes excerpted from Whole Food for Your Family by Autumn Michaelis. Copyright © 2022 by Autumn Michaelis. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.