Eosinophilic Esophagitis Friendly Avocado Chicken Salad

Total time45 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Avocado Chicken Salad

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
½ tsp salt
¼ tsp black pepper

For the salad

2 ripe avocados, pitted and diced
2 stalks celery, thinly sliced
¼ cup red onion, finely diced
¼ cup fresh parsley, roughly chopped
2 tbsp fresh dill, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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2 tbsp fresh lemon juice
1 tsp dijon mustard
½ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Season the water with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
2
Transfer the chicken to a cutting board and let it rest for 10 minutes, until cool enough to handle. Shred or chop into bite-sized pieces.

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