Direction

Instructions:
1. Preheat your oven to 375°F (190°C).

2. In a small bowl, mix together 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1 teaspoon of cumin.

3. Place the chicken breast on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle the spice mixture over the chicken, making sure it is evenly coated.

4. Bake the chicken in the oven for 20-25 minutes, or until cooked through.

5. While the chicken is cooking, prepare the salad. Wash and chop the lettuce into bite-sized pieces and place them in a large mixing bowl.

6. Slice the red onion into thin strips and add it to the bowl.

7. Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado and add it to the bowl.

8. Squeeze the juice of 1 lime over the salad and drizzle with 1 tablespoon of olive oil. Season with salt and pepper to taste.

9. Once the chicken is cooked, let it cool for a few minutes before shredding it with two forks.

10. Add the pulled chicken to the salad and mix everything together until well combined.

11. Serve the pulled chicken salad on individual plates or in a large serving bowl. Enjoy! Optional: add some sliced cherry tomatoes or crumbled feta cheese for extra flavor.