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This chicken avocado salad recipe is a simple recipe for breakfast or lunch. It's high in protein, easy to make and very tasty. This salad is best eaten within 24 hours, so if you’re not serving it right away, then put it in the fridge and don’t forget about it!
Ingredients:
2 chicken breasts
6 eggs
1 avocado
3-4 tablespoons light mayonnaise (can be substituted with Greek yogurt)
Spring onion
Salt
Black pepper
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