Guacamole Chicken Salad

Poach 2 boneless, skinless chicken breasts until cooked through. Poaching involves cooking the chicken in boiling water for approximately 10-15 minutes, depending on their size. Once cooked, shred the chicken. In a bowl, combine the shredded chicken with some diced red onion, 1/2 a mashed avocado, finely diced Serrano, minced garlic, salt, pepper, a dash or two of cumin, 1 tablespoon of mayonnaise, and the juice of 1/2 lime. Add some chopped cilantro and mix well. Serve the guacamole chicken salad with loads of fresh veggies and greens.