easy and flavorful chicken salad
2 4-6 ounce free range chicken breasts
2 tbsp. avocado oil
2 scallions (minced)
2 tbsp. freshly chopped cilantro leaves + more for garnish
1/2 a bell pepper (finely chopped)
2 tbsp. Greek salad dressing
1/2 cup mayo (Primal Kitchen Foods avocado mayo is compliant)
1 tbsp. yellow mustard
1/2 tsp. crushed red pepper flakes
1 tbsp. raw pumpkin seeds
To start, slice each chicken breast in half lengthwise (place palm on top of each chicken breast and use a sharp knife to slice through the chicken starting at the thicker end) and season with bbq rub.Then heat avocado oil in a large skillet and sear chicken for 3-5 minutes on each side until cooked through. Remove chicken from the pan and let it rest for 7-10 minutes until completely cooled. Then chop chicken into small cubes and transfer to a large mixing bowl.
Add the rest of the ingredients (except the pumpkin seeds) to the bowl and toss to combine. Transfer to a serving bowl, garnish with cilantro and pumpkin seeds. Serve immediately or chilled.
Chicken salad will keep in the fridge for 2-3 days.