- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
1.Preheat your oven to 350 degrees.
2.Salt and pepper the chicken thighs and stick them on a sheet pan. Bake for about 35 minutes, or until internal temperature is 180 degrees.
3.While the chicken is cooking, mince the red onion. You don’t want huge chunks in your salad.
4.Peel the cucumber and cut it in half. Take a spoon and scoop out the center of the cucumber where the seeds are. Discard the seeds.
5.Dice the cucumber.
6.Put the onion and cucumber into a medium bowl.
7.Once the chicken is out and cooled, chop it up and add it to the bowl.
8.Squeeze in half the lemon.
9.Add in the mayo and ground mustard. If you need more mayo feel free to add more.
10.Dice up the avocado and put it in. Mix everything together.
11.Add salt and pepper to taste.
- 3 chicken thighs
- 1 medium cucumber, deseeded
- 1 avocado, diced
- 1/2 cup mayonnaise (homemade is best)
- 1/2 red onion, diced
- Juice of 1/2 a lemon
- 1/2 tsp ground mustard
- Salt & pepper to taste
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