Avocado Chicken Salad



  • One .5-1 lb. chicken breast
  • 1/2 cup fresh basil
  • 1 or 2 large avocados
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon of tumeric


  • Boil chicken until fully cooked or beginning to fall apart.
  • Shed or dice chicken into small, easily edible pieces. Place in a bowl and set aside.
  • Combine all other ingredients in a blender. Mix until all is well blended.
  • Add mixture into the bowl with the chicken and stir well.
  • Enjoy on a salad or with lettuce wraps.