A great summer salad recipe for you to enjoy!
1 lb boneless skinless chicken breast
1 tbsp. ghee/clarified butter
2 cups cherry tomatoes, quartered
2 avocados, cubed
½ cup fresh or frozen organic corn, cut from the cob
1 medium red onion, thinly sliced
Handful of fresh cilantro leaves, chopped
Juice of 1 large lime
1 tbsp extra virgin olive oil
Sea salt and ground black pepper to taste (about 1/4teaspoon each)
Melt ghee in a large skillet over medium high heat. Add in chicken and season with salt and pepper. Sear for about 4 minutes on each side, or just until cooked through and no longer pink on the inside. Set your cooked chicken aside on a cutting board to cool for a few minutes, then cut into bite size pieces.
In a large bowl, add in your cubed chicken together with the tomatoes, avocado, onion, cilantro and corn.
Squeeze fresh lime juice over and drizzle with olive oil. Toss gently to combine. Taste test and season with salt and pepper as needed.