Bru's Wiffle Crispy Chicken Salad with California Avocado

Bru's Wiffle Crispy Chicken Salad with California Avocado

12 oz. mixed greens
3 oz. mushrooms, sliced
8 oz. boneless fried chicken, chopped
1 fresh California Avocado, peeled, pitted and diced
5 oz. fresh pico de gallo
2 oz. olive oil
to taste, salt and pepper

Heat a pan over medium-high heat with 1 Tbsp. olive oil. Add sliced mushrooms and sauté until browned. Remove from heat; set aside for assembly.

Toss mixed greens with avocado and mushrooms. Divide gree

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