Mango Avocado Chicken Salad

4 serving
55 Minutes


12 ozs Chicken Breast (boneless, skinless)
1 Avocado (large)
2 tbsps Lemon Juice
1/4 cup Extra Virgin Olive Oil
1/4 tsp Sea Salt
1 Red Bell Pepper (small, finely chopped)
1/4 Cucumber (deseeded and finely chopped)
4 stalks Green Onion (sliced)
1/4 cup Hemp Seeds
4 cups Baby Spinach


Amount per serving


1Bring a pot of water to a boil. Reduce to a gentle simmer, add the chicken and cover. Let it simmer until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken from the pot and cut it into small cubes. Let it cool completely.
2While the chicken cools, in a large mixing bowl, mash the avocado until only a few small chunks remain. Stir in the lemon juice, olive oil and salt.
3Fold the red pepper, cucumber, green onion, mango, hemp seeds, and chicken into the avocado mixture until well combined. Season with additional salt or lemon juice if needed.
4Divide spinach onto plates and top with chicken salad. Enjoy!


Leftovers:Keep refrigerated in an airtight container for up to two days.
Meal Prep Option:Cook the chicken ahead of time or use leftover cooked chicken from another meal. Mash the avocado and assemble just before serving to prevent the salad from turning brown.
More Flavor:Add minced garlic, fresh parsley, cilantro, black pepper or sunflower seeds.