Bru’s Wiffle Crispy Chicken Salad with California Avocados
|8||oz.||boneless fried chicken, chopped|
|1||Fresh California Avocado*, peeled, pitted and diced|
|5||oz.||fresh pico de gallo|
|As needed||Salt and pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Heat a pan over medium-high heat with a tablespoon of olive oil. Add the sliced mushrooms and sauté until browned. Remove from heat, set aside for assembly.
- Toss the mixed greens with the avocado and mushrooms. Divide greens onto 2 plates. Top each with 4 oz. fried chicken, ¼ cup pico de gallo, and a drizzle of olive oil. Add salt and pepper to taste. Serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.