This salad turns leftover poached chicken breast into a light meal in minutes, combining it with avocado, red onion and lime. In Cuban kitchens it does double duty as a sandwich filling or a brunch plate.
Shred the leftover poached chicken breast by hand. Dice the avocado and thinly slice the red onion.
Whisk together the lime juice, olive oil, salt and black pepper in a small bowl.
Combine the shredded chicken, avocado, red onion and coriander in a bowl, drizzle over the dressing and toss gently.
Toss the avocado with lime juice as soon as you dice it, or it browns quickly. If you prep ahead, add the avocado right 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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