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 greens onto two plates. Top each with 4 oz. fried chicken, ¼ cup pico de gallo and a drizzle of olive oil. Add salt and pepper to taste. Serve.

Note: Large avocados (about 8 oz.) are recommended for this recipe. If using smaller or larger size avocados, adjust quantity accordingly.