Apple, Avocado, and Chicken Salad

EGG-FREE, NIGHTSHADE-FREE, NUT-FREE

Having easy-to-grab protein sources on hand is an absolute must in our home for making it through the week. On Sunday afternoons, we bake chicken breasts in bulk, then use them in quick, simple recipes like this one for lunches or afternoon snacks throughout the week.

Makes 5 servings (1 cup per serving)

Prep time: 15 minutes (not including chicken)

Cooking time: none

1 large ripe avocado, diced

2 cups diced cooked chicken breast

1 sweet apple, such as Pink Lady or Fuji, cored and diced

1 celery stalk, finely chopped

¼ cup finely diced red onion

2 tablespoons finely chopped fresh cilantro

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

½ teaspoon sea salt, or more to taste

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

Lettuce leaves or mixed baby greens, for serving (optional)

1. Place the avocado in a medium bowl and gently break it up with a fork until slightly mashed and chunky. Fold in the chicken, apple, celery, and onion.

2. Add the cilantro, lemon juice, olive oil, salt, garlic powder, and pepper and stir until combined. Taste and add more salt, if desired.

3. Serve alone, with lettuce leaves, or over mixed baby greens. Store in an airtight container in the refrigerator for up to 2 days.