This salad combines leftover boiled chicken breast with avocado, red onion and lemon for a light meal that comes together in minutes. In Cuban cuisine, it can be served as a sandwich filling or as part of a brunch plate.
Shred the leftover boiled chicken breast by hand. Dice the avocado and thinly slice the red onion.
Whisk the lemon juice, olive oil, salt and black pepper in a small bowl.
Combine the shredded chicken, avocado, red onion and fresh cilantro in a bowl. Drizzle over the dressing and toss gently.
Toss the avocado with lemon juice as soon as you cut it, otherwise it will brown quickly. If you prepare the salad ahead, add the avocado just before serving to keep it looking fresh.
Elimde kalan tavuk göğsüyle 10 dakikada hazırladım, avokado ve limon sosu gerçekten dengeliydi, brunch sofrasına çok yakıştı.
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