Pulled Chicken “Taco” Salad

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings


  • Chicken thighs shredded (leftover from Dinner Day 1)
  • 1/4 cup bone broth
  • 2 large avocados peeled, pitted and chopped
  • 2 large limes juiced
  • 4 tablespoons chopped fresh cilantro
  • sea salt and freshly ground black pepper to taste
  • 1/4 small red onion sliced thin
  • 6 cups mixed salad greens


  • In a large skillet over medium heat, add the cooked chicken to heat up with the broth (the broth keeps it from drying out!). Cook for about 5 minutes until heated thoroughly and once broth reduces, then remove skillet from heat.
  • In a large bowl, toss together the chicken with the remaining ingredients and serve.
Tried this recipe?Let us know how it was!