Sriracha Chicken Salad Avocado Cups
Ingredients:
- 2 C. Shredded Chicken
- 1/2 C. Organic Mayonnaise
- 3 Large Avocados
- 1 Pomegranate
- 1 Lemon, Zested
- Cilantro, To Taste
- Mint, To Taste
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1/2 C. Yellowbird® Organic Sriracha
Instructions:
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To begin, you’ll need to bake your boneless, skinless chicken breast at 375° for 20-30 minutes. When they’re done, remove them from the oven and allow them to cool. Refrigerate these for a couple hours—you want your chicken salad to be cool and refreshing.
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Remove your cooled chicken breast from the fridge and shred.
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Once your chicken breast is shredded like Arnold in his heyday, mix your chicken with the mayo and Yellowbird Organic Sriracha and spoon into half an avocado.
- Sprinkle with torn cilantro, mint, pomegranate seeds, lemon zest, and one more hearty squeeze of Organic Sriracha. Easy, peasy, lemon squeezy! And so delicious. Enjoy.