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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.
Posted in: Dietary Considerations, Entrees, Fall, From the Learning Center, Gluten-Free, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Salads, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, salads, Seasonal, Sides, Spring, Summer, Winter
