1 Tbsp. olive oil

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1 6 oz. chicken breast

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1/4 tsp. garlic salt

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1/4 tsp. onion powder

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1/8 tsp. pepper

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1/4 cup Chicken stock

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1 cup cilantro lime rice (recipe below)

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1 medium tomato

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1/4 cup sweet corn, cooked

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1/2 cup artichoke hearts (If using canned artichokes, get artichokes soaked in brine, not oil.)

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1/4 cup black beans, cooked

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1/4 cup bell peppers

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1/2 ripe, Fresh California Avocado, peeled and seeded

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2 Tbsp. Avocado Ranch Dressing (recipe below)

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As needed cilantro

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As needed lime wedges

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1 cup long-grain white rice, cooked

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2 Tbsp. cilantro, chopped

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1 Tbsp. fresh lime juice

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As needed Avocado Ranch Dressing

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1/4 cup mayonnaise

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2 Tbsp. sour cream

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2 ripe, Fresh California Avocados*, peeled and seeded

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1 Tbsp. fresh dill

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2 tsp. fresh chives

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1/4 cup buttermilk

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1/8 tsp. Worcestershire sauce

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1/8 tsp. white wine vinegar

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1/8 tsp. cayenne pepper

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1/4 tsp. salt

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1/8 tsp. pepper

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1 Tbsp. parsley

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.