- Start by cooking the chicken thighs in a skillet over medium-high heat until fully cooked, about 8-10 minutes on each side.
- Once cooked, remove the chicken from the skillet and let it cool.
- In a mixing bowl, combine diced onions, minced garlic, diced avocado, and chopped sun-dried tomatoes.
- In a separate small bowl, mix together heavy cream, salt, pepper, and a splash of lemon juice.
- Shred the cooled chicken and add it to the mixing bowl with the avocado mixture.
- Pour the creamy dressing over the chicken and avocado mixture and mix well.
- Serve the chicken salad on a bed of lettuce or in a sandwich. Enjoy!
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.