Heat 2 Tbsp. of avocado oil in a grill pan or skillet over medium-high heat.
Season chicken with salt, pepper and Afghani spice and grill chicken on both sides until browned and completely cooked through (approx. 20 mins) Allow chicken to rest for 5 minutes; chop into ½ inch cubes.
In a medium bowl, mash avocado with Primal Kitchen Mayo and lime juice. Stir in cilantro, onion, and chicken cubes combine well.
Fill butter lettuce leaves with chicken salad and serve immediately. Enjoy!
Ingredients
Directions
Heat 2 Tbsp. of avocado oil in a grill pan or skillet over medium-high heat.
Season chicken with salt, pepper and Afghani spice and grill chicken on both sides until browned and completely cooked through (approx. 20 mins) Allow chicken to rest for 5 minutes; chop into ½ inch cubes.
In a medium bowl, mash avocado with Primal Kitchen Mayo and lime juice. Stir in cilantro, onion, and chicken cubes combine well.
Fill butter lettuce leaves with chicken salad and serve immediately. Enjoy!