This recipe was submitted by IN.FORM Coach Jerene Olsen.
NOTES
I used poached chicken, but rotisserie chicken would work as well. If you’d prefer a less-oniony chicken salad, use 1/4 cup onion and 3 ribs of celery, so as to maintain the crunch. If you’re OK with more onion, use 1/2 cup and 2 ribs, respectively. For something a bit more decadent, serve the chicken salad with tortilla chips instead of in lettuce wraps.
INGREDIENTS
2 large ripe avocados, peeled and pitted
1 tablespoon plus 1 teaspoon freshly-squeezed lime juice
1 cup cilantro, chopped
1/4-1/2 cup red onion, finely chopped
2-3 ribs celery, finely chopped (about 1/2 cup)
2 large serrano chili peppers, finely chopped
1 teaspoon kosher salt
2 cooked chicken breasts, skin removed, cubed (about 2 cups)
Bibb or butter lettuce leaves, for serving
DIRECTIONS
- Using a fork, mash avocados with citrus juice in a small bowl. Add cilantro, chopped onion, serrano chili peppers, and salt. Stir to combine. Fold in the chicken.
- Serve with lettuce leaves.
Additional Information
Learn more about the IN.FORM system.
If you have an IN.FORM-Approved recipe that you would like to share, please email it to social@natr.com.