Ingredients:

  • 3 cups (450g) cooked chicken breast, cubed or shredded
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 large (150g) ripe avocado, pitted and peeled
  • 3 tbsp (45ml) fresh lime juice
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) water
  • 1/4 cup (30g) toasted slivered almonds
  • 1/4 cup (40g) dried cranberries

Instructions:

  1. In a medium mixing bowl, combine the cubed chicken, diced celery, minced red onion, and fresh parsley. Toss gently to ensure the aromatics are evenly distributed.
  2. Place the avocado, lime juice, olive oil, minced garlic, salt, and pepper into a food processor. Pulse until the mixture is completely smooth and possesses a velvety, pale-green sheen. If the dressing is too thick, add water one tablespoon at a time.
  3. Pour the avocado dressing over the chicken mixture. Using a silicone spatula, gently fold the dressing into the chicken until every piece is evenly coated.
  4. Carefully stir in the toasted slivered almonds and dried cranberries last to maintain their texture.