Prepare chicken ahead of time and let it cool. I find it easiest to make with another meal and refrigerate so it is ready to go.
Divide the salad greens between two plates and top with chicken breast, avocado, salsa and any other desired toppings.
Serve immediately and enjoy.
This recipe makes one salad. To make more, just multiply.It's easiest to make by making extra chicken earlier in the week and using leftovers for this salad.Nutrition info does not include optional toppings.