Avocado chicken salad

To make avocado chicken salad, start by seasoning and boiling the chicken breast until tender. Once cooked, shred the chicken and set it aside. In a large bowl, combine diced avocados, chopped tomatoes, diced cucumber, sweet corn, finely chopped onion, and pineapple. Add the shredded chicken to the bowl. Drizzle with lemon juice and olive oil, then season with salt and mix everything gently. Finally, garnish with chopped parsley before serving.

Yes, avocado chicken salad is naturally gluten-free as it contains no wheat or gluten-containing ingredients. It's a great option for those following a gluten-free diet, making it a healthy and satisfying meal choice.

If you're looking for a substitute for chicken in avocado chicken salad, you can use canned chickpeas or cooked quinoa for a vegetarian option. Alternatively, shredded tofu or tempeh can also work well to maintain a similar texture while keeping the dish plant-based.

To store leftover avocado chicken salad, place it in an airtight container and refrigerate. It's best consumed within 1-2 days. Keep in mind that the avocado may brown over time, so you can add a little extra lemon juice to help preserve its color and freshness.

Avocado chicken salad pairs well with a variety of side dishes. Consider serving it with whole grain crackers, a light green salad, or tortilla chips for a crunchy contrast. You could also serve it on a bed of lettuce or in a wrap for a more filling meal.