Cilantro Lime and Avocado Chicken Salad

Ingredients

• 2 lbs chicken breast
• avocado oil
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp lemon pepper
• some boiling water
• 1/2 white onion
• 1 garlic head
• 2 bay leaves
• 1/2 tsp peppercorn
• 1/2 tbsp better than bouillon
• 2 avocados
• small bunch of cilantro
• 1 tomatillo
• 2 garlic cloves
• 1/2 jalapeño
• 1 serrano pepper
• 1/4 cup sour cream
• juice of 2 limes
• 1/3 cup milk
• 1/2 tsp white pepper
• 1 tsp better than bouillon
• 1/2 red onion
• 1/2 English cucumber
• 1 serrano pepper
• 1 can chickpeas
• 1 can corn

Instructions

1. Add avocado oil to a pot and set to medium heat.
2. Add chicken breast and cook for about 4 minutes on each side.
3. After 8 minutes, add boiling water just until the chicken is fully covered.
4. Add half a white onion, one garlic head, two bay leaves, half a teaspoon of peppercorn, and half a tablespoon of better than bouillon.
5. Mix quickly, cover, and cook for 40 to 50 minutes or until the chicken is fully cooked.
6. For the salsa, blend together two avocados, a small bunch of cilantro, one tomatillo, two garlic cloves, half a jalapeño, one serrano pepper, one fourth cup of sour cream, the juice of two limes, one third cup of milk, half a teaspoon of white pepper, and one teaspoon of better than bouillon.
7. Cut half of a red onion and half of an English cucumber into half moons.
8. Once the chicken has cooled, shred it.
9. In a bowl, combine the shredded chicken, red onion, cucumber, one serrano pepper, one can of chickpeas, and one can of corn.
10. Add the dressing and mix until well combined.
11. Add salt to taste and mix again.