- 1/2 avocado (sliced)
- 1 tablespoon lemon juice
- cracked black pepper
- sea salt
- 1/2 cooked chicken (shredded)
- 1 cup tabbouleh
- 1 pita bread (toasted)
- extra-virgin olive oil (for drizzling)
- Place avocado, lemon juice, salt and pepper in bowl and gently toss to coat avocado in lemon juice to prevent discoloring.
- Add shredded chicken, tabbouleh and crumbled pita and toss to combine. Drizzle with oil and place in container in refrigerator until lunchtime. Serve cold.