Creamy Avocado Greek Yogurt Chicken Salad

Directions

1. Stir together shredded chicken, mashed avocado, plain Greek yogurt, and lime juice. If mixture seems dry, add another spoonful of Greek yogurt.
2. Add diced red onion, salt, pepper, garlic powder, and cilantro, and stir to combine. Taste to adjust spices to your preference.
3. Serve on your favorite gluten free bread or use lettuce wraps to add a fun crunch!

Notes

I used a small rotisserie chicken to save time.
To tell if an avocado’s ripe, gently squeeze it. It should feel just slightly squishy.

Credit: Healthy Liv

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/