Fiesta Chicken Salad

From bowlofdelicious.com

(I normally double this recipe to take for lunches a few times a week.  I also added in a tomato, that was not on the original recipe.  Taking a bit of Dump Ranch to dip your fork in while eating this makes it super tasty!)

INGREDIENTS

• 1 avocado
• 2 cups cooked chicken, shredded/chopped
• 1/2 red bell pepper, finely diced
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced (or 2 tablespoons finely diced red onion)
• juice of 1 lime
• tomato
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• pinch cayenne pepper
• salt and pepper, to taste

INSTRUCTIONS

1. Mash avocado in a medium bowl.
2. Mix remaining ingredients together in bowl.

NOTES

For a Whole30/Paleo meal, serve on lettuce wraps or eat plain.
Store in the fridge for up to a week in a bowl with plastic wrap pressed down on the surface. This will help prevent the avocado from browning.