1 pound cooked chicken breasts, shredded
Avocado Herb Dressing
1/2 of avocado
1/3 cup fresh parsley
1/3 cup fresh basil
1 tablespoon avocado oil (or olive oil)
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
2 green onions, diced
1/4 teaspoon sea salt
1/4 fresh ground black pepper
In a large bowl toss together shredded cooked chicken and the broccoli veggie saute (with veggies of choice). Set aside once combined.
In a food processor, combine all ingredients for the avocado dressing and process until the mixture is pureed. If a little thick add another tablespoon of avocado oil or olive oil. You want the dressing to be a little thick but not too thick where it looks more like guacamole.
Pour the dressing over the chicken veggie mixture and toss until evenly incorporated. Season with additional salt and pepper if needed.
Enjoy right away or store salad in an airtight container in the refrigerator and enjoy later.
Makes about 4 to 6 servings.