Avocado Chicken Salad

• 98
  600 g chicken breast, sliced horizontally into thin cutlets

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 4 cups water
• 97
  3 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  1 tsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 3/4 tsp salt
• 1/2 tsp black pepper, ground
• 88
  3 tbsp sunflower seeds

  Sunflower Seeds88$14.49Buy from Terrasoul Superfoods
• 81
  1 1/2 oz microgreens, loosely chopped

  Fresh Organic Radish Microgreens81$4.95Buy from Andi's Way

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1. 1

   Pour the water into a medium pot, add a generous pinch of salt, and bring to a gentle boil over medium-high heat for about 3 minutes.

2. 2

   Add the sliced chicken breast to the water, reduce the heat to medium-low, cover, and poach gently for 6 to 7 minutes until completely cooked through and no longer pink inside.

3. 3

   Transfer the poached chicken breast to a cutting board, let rest for 2 minutes to lock in moisture, then pull apart into fine shreds using two forks.

4. 4

   In a wide mixing bowl, vigorously whisk together the avocado oil, minced garlic, remaining salt, and black pepper until smoothly blended.

5. 5

   Add the warm shredded chicken and sunflower seeds to the bowl, tossing thoroughly for 1 minute so the chicken absorbs the dressing.

6. 6

   Fold in the microgreens gently just before serving to keep them crisp and fresh.