Avocado Chicken Salad over Greens

Avocado Chicken Salad over Greens

3 chicken breasts
2 tablespoons coconut oil
3 large avocados
4 green onions
1/2 bunch cilantro
1 lime
1 teaspoon garlic powder
1 teaspoon of Nature’s Seasoning
2 teaspoons coarse sea salt, plus more to taste
fresh ground black pepper
Cookwell and Company Hatch Chili Vinaigrette (HEB)
8 ounces baby salad greens

In a cast iron skillet over medium heat, saute chicken in oil until browned and cooked through. Set aside to cool. Peel, pit and chop avocado. Mince green onion and chop cilantro, and juice the lime. When the chicken is cooled, dice into cubes. Combine all ingredients in a large bowl and mash with a fork to combine a little. Season with sea salt and pepper to taste and serve over greens. Drizzle with Hatch Chile Vinaigrette.13584617_10103201827439316_3044556264072836548_o.jpg

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