| Prep Time | 15 Minutes |
| Servings |
Servings
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Ingredients
- 2 Boneless-Skinless Chicken Breasts Poached and shreaded
- 1/4 Cup Red, Yellow or Orange Bell Pepper finely diced
- 1/4 Cup celery finely diced
- 1/2 Cup Baby Spinach Chopped
- 1-2 Very Ripe avocados Cubed
- 1 1/2 Teaspoons Chili Powder
- 1/2 Teaspoon granulated garlic powder
- 1/2 Teaspoon granulated onion powder
- Salt and Black Pepper to taste
Ingredients
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Instructions
- Poach and cool the chicken breasts, shread into pieces, and place in a large bowl.
- Add diced peppers, celery and spinach leaves. Mix well with a spoon.
- Add the cubed avocado; and mash the avocado into the chicken and vegetable mixture, stirring and mashing until you have a slightly smooth consistency.
- Add the chili powder, garlic, onion, salt and black pepper. Mix well.
- Serve on romaine lettuce leaves, unsalted rice cakes or toasted gluten-free whole grain bread. (If I'm eating it on gluten-free sandwich bread, I lay a few whole spinach leaves on top before I lid it.)
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