Avocado Chicken Salad

Chicken salad maybe the most underrated of all salads
is revamped with a fresh seasonal twist
in this recipe from Serious Eats.
Creamy avocado replaces mayonnaise
for a guacamole-inspired flavor.
Eat it straight up or in a sandwich.

Ingredients:
1 tablespoon extra virgin olive oil
2 boneless, skinless chicken thighs, filleted
Kosher salt and fresh black pepper
1 Hass avocado, chopped
1 large beefsteak or slicing tomato, seeded and chopped
1/2 bunch scallions, chopped
2 tablespoons cilantro, chopped
1 lime

Directions:
Heat oil in a skillet over medium-high.
While oil is heating, salt
and pepper both sides of the chicken.
Add chicken to pan and sear 4 or 5 minutes per side,
until browned and just cooked through.
Remove chicken from pan and let sit for 10 minutes.
While chicken is cooling, combine avocado,
tomato, scallions, and cilantro in a bowl.
Then cut the lime into approximate halves,
with one slightly bigger than the other.
Squeeze larger half over ingredients in bowl.
Stir to combine.
Once fairly cooled, chop chicken into 1/2-inch chunks.
Squeeze remaining lime over chunks and add to avocado mixture.
Stir until combined. Salt and pepper to taste.