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Crispy Chicken Salad with Pineapple Pico de Gallo

Becky Winkler
  • 40 minutes
  • Serves 4

INGREDIENTS

2

Chicken breasts (about 1 pound), boneless skinless

2 tbsp

Duck fat

1

bag Pork

3/4 cup

Coriander, lightly packed fresh

1

Hass avocado, small pitted and peeled

1

Hass avocado, medium

1/2

Jalapeno

4 cups

Lettuce and/or arugula, loosely packed

1/2

Lime, Juice of

1/2 lb

Pineapple chunks

4

Radishes

1/2

Red onion, small

1

Tomato, small

1

Egg, large

1/4 cup

Avocado oil mayo

2 tbsp

Lime juice

1

Black pepper, Freshly ground

1 pinch

Cayenne pepper

1

Sea salt

1

Sea salt and freshly ground black pepper

1/4 cup

Olive oil, extra virgin

1/4 tsp

Cumin, ground