Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Arrange the 16 oz (450g) of chicken thighs in a baking dish, sprinkle evenly with the cumin, chili powder, and half of the sea salt, then drizzle with the 1 tbsp. (0.5 oz / 14g) of avocado oil.
- Bake for approximately 30 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the baking dish from the oven, shred the cooked chicken directly in the dish using two forks, and set it aside to cool slightly.
- Mash the 15 oz (425g) of avocados in a large mixing bowl until smooth and creamy.
- Stir the 2 tbsp. (1.0 oz / 30g) of lime juice, 0.5 cup (2.6 oz / 75g) of diced red onion, and 0.5 cup (3.5 oz / 100g) of diced tomatoes into the mashed avocado until well combined.
- Add the cooled, shredded chicken to the bowl and stir everything together thoroughly.
- Season the mixture with the remaining sea salt and 0.1 tsp. (0.05 oz / 1.5g) of black pepper, adjusting to taste, and serve immediately.
- Let the chicken cool: Ensure your shredded baked chicken thighs are completely cooled to room temperature before mixing them into the mashed avocado.
- Adding warm chicken can cause the avocado fats to melt, resulting in a runny rather than creamy texture.
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.