Mexican Chicken Salad
by Nadia Perlman
8 servings
3 lb. cooked chicken breasts, shredded
1 avocado, mashed
2 tbsp Greek yogurt
1 cups Bon Sip Chicken FODMAP Bone Broth
½ lime juice
¼ cup red onion, diced
1 jalapeno, ribbed and seeded, chopped
¼ cup cilantro, finely chopped
½ cup corn
1 tsp onion powder
Salt and pepper to taste
Combine the above ingredients in a bowl. Mix well to incorporate. Chill in fridge for 2 hours, or overnight before serving.
Can be served over lettuce or as a filling in a sandwich.
3 lb. cooked chicken breasts, shredded
1 avocado, mashed
2 tbsp Greek yogurt
1 cups Bon Sip Chicken FODMAP Bone Broth
½ lime juice
¼ cup red onion, diced
1 jalapeno, ribbed and seeded, chopped
¼ cup cilantro, finely chopped
½ cup corn
1 tsp onion powder
Salt and pepper to taste
Combine the above ingredients in a bowl. Mix well to incorporate. Chill in fridge for 2 hours, or overnight before serving.
Can be served over lettuce or as a filling in a sandwich.