Whole30 and Gluten Free Mexican Chicken Salad

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Whole30 and Gluten Free

They say the best recipes are often mistakes.  This one definitely was.   I had diced onions and peppers finely to make a Spanish Omelette.  As I was taking the container of veggies out of the refrigerator, the eggs fell on the floor and broke!  So, this chicken salad came together with things that I had and it is absolutely delicious.

Ingredients:

  • Instant Pot Shredded Chicken Breasts – 3 of them (you can search the recipe on here to find it)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 small red onion
  • 2 limes
  • 2 avocados- soft works best
  • bib lettuce (optional)
  • veggies cut up (optional)
  • 1T chili powder
  • 1/2 T of salt – I use grey sea salt
  • 1/2 T of black pepper

Directions:

  1. Cut avocados.  Scoop out insides and mash inside of a bowl.  Add the juice of 2 limes and mix until it thins out.
  2. Finely dice the 3 colors of peppers and red onion and add to the bowl
  3. Add the shredded chicken
  4. Add the chili powder, salt, and pepper
  5. Using tongs, mix carefully to keep the integrity of the shredded chicken
  6. Add more lime juice if necessary.
  7. The longer it sits, the better it is
  8. This can be served with cut up veggies, in lettuce cups, or with bread (for non Whole30’rs)

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