16oz (450g)boneless and skinless chicken thighs (about 4 thighs)
15oz (425g)avocados (about 3 medium avocados)
1tbsp (0.5 oz / 14g)avocado oil
0.5cup (2.6 oz / 75g)diced red onion (about 1/2 of an onion)
0.5cup (3.5 oz / 100g)diced tomatoes (about 2 small tomatoes)
1tsp (0.1 oz / 3g)chili powder
1tsp (0.1 oz / 3g)cumin
2tbsp (1.0 oz / 30g)freshly squeezed lime juice
0.1tsp (0.05 oz / 1.5g)sea salt
0.1tsp (0.05 oz / 1.5g)freshly ground black pepper
Prevent browning: If you are not serving the dish immediately, press a piece of cling wrap directly onto the surface of the salad before refrigerating. Minimizing air contact, combined with the acidity of the lime juice, will keep the avocado vibrant and green.
Customizable crunch: For an extra texture boost, try adding diced celery, cucumbers, or a handful of toasted pecans or walnuts right before serving.
Serving suggestions: To keep this meal strictly low-carb, serve the salad scooped into crisp romaine lettuce boats, halved bell peppers, or enjoy it on its own with celery sticks.
