Asian Chicken Salad with Pears and Cilantro

  • 1-2 lbs chicken thighs; roasted at 375 degrees for 30 minutes until internal temp is 160 degrees
  • 1 red onion; diced
  • 1 small bunch cilantro; leaves removed
  • 1 pear; diced
  • Juice of one lime
  • 1 chili pepper; minced
  • 2 avocados; mashed
  • Salt and pepper; to taste

Shred chicken and place in a large bowl. Add onion, cilantro, lime, and pepper and toss to combine. Mix in avocado to fully coat chicken. Salt and pepper to taste. Chill until cold. Serve as a sandwich, with chips, or with fresh vegetables.