Avocado Chicken Salad

Instructions

1. Step 1

   Heat the olive oil in a large skillet over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet

2. Step 2

   Season the chicken with half the salt and half the black pepper. Cook it in the skillet, turning once, until the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 600.0 gr Chicken Breast, 3.0 gr Salt

   Cookware: instant-read thermometer, large skillet

3. Step 3

   Transfer the chicken to a clean plate and let it cool for 10 minutes, then cut it into bite-size pieces.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board, plate

4. Step 4

   Mash one avocado with the lime juice in a large mixing bowl until mostly smooth.

   Ingredients used: 1.0 piece Avocado, 30.0 ml Lime Juice

   Cookware: fork, Large Mixing Bowl

5. Step 5

   Dice the remaining avocado. Fold it into the mashed avocado with the celery, red onion, cilantro, remaining salt, and remaining black pepper.

   Ingredients used: 1.0 piece Avocado, 1.0 gr Black Pepper, 100.0 gr Celery, 8.0 gr Cilantro, 40.0 gr Red Onion, 3.0 gr Salt

   Cookware: Chef Knife, cutting board, Large Mixing Bowl, mixing spoon

6. Step 6

   Add the cooled chicken and gently toss until evenly coated. Serve immediately or refrigerate until chilled.

   Cookware: Large Mixing Bowl, mixing spoon