Chicken and Avocado Salad: A Light and Nutritious Treat for Your Everyday Life

Ingredients:

• 2 cups cooked and shredded chicken;
• 1 ripe avocado, diced;
• 1 medium tomato, chopped;
• 1/2 cup chopped red onion;
• 1/4 cup grated carrot;
• 1/4 cup chopped celery;
• 1/4 cup chopped cilantro;
• 2 tablespoons of extra virgin olive oil;
• 1 tablespoon fresh lemon juice;
• Salt and black pepper to taste;
• Green leaves of your choice to serve (lettuce, arugula, watercress, etc.).

Preparation Method

1. Preparing the Chicken:
   • Start by grilling the chicken breasts until they are cooked through. Season with salt and pepper to taste during the grilling process. Once cooked, let them cool slightly and shred them into small pieces.
2. Preparing the Vegetables:
   • Wash the romaine lettuce well and cut it into medium pieces. Wash and cut the cherry tomatoes in half. Slice the red onion into thin strips. Cook the corn if it is not already cooked and set aside.
3. Preparing the Avocado:
   • Cut the avocado in half, remove the pit and, using a spoon, remove the pulp. Cut the avocado into medium cubes and sprinkle with a little lemon juice to prevent it from browning.
4. Salad Assembly:
   • In a large bowl, combine lettuce, cherry tomatoes, red onion, corn, shredded chicken, and avocado. Add fresh cilantro to taste.
5. Seasoning the Salad:
   • In a small bowl, combine the lemon juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss gently to coat all the ingredients.
6. Serving:
   • Transfer the salad to a large plate or divide into individual portions. Serve immediately to ensure the ingredients stay fresh.