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Avocado Chicken Salad

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Summary

Avocado Chicken Salad might be just the main course you are searching for. This recipe makes 2 servings with 684 calories, 21g of protein, and 60g of fat each. For $3.57 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 21 person were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up avocados, mayonnaise, extra virgin olive oil, and a few other things to make it today. To use up the limes you could follow this main course with the Watermelon Granita as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is outstanding. Similar recipes include Avocado Chicken Salad, Avocado Chicken Salad, and Chicken Avocado Salad.

Instructions

  1. Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked. Leave to cool and cut into cubes, set aside.
  2. Cut avocados into cubes.
  3. Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad into two serving bowls.
  4. Place avocados, chicken meat and cherry tomatoes evenly on top of salad.
  5. Drizzle mayonaise and a dash of black pepper over salad and serve.

Ingredients

  • 1 Avocados
  • 2 Cherry tomatoes, cut to half or quarter
  • 3 Extra virgin olive oil
  • 4 Limes or add to taste
  • 5 Mayonnaise
  • 6 a of black pepper
  • 7 Mixed salad, roughly shredded
  • 8 boneless skinless Chicken breast

Directions

  • 1 Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked. Leave to cool and cut into cubes, set aside.
  • 2 Cut avocados into cubes.
  • 3 Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad into two serving bowls.
  • 4 Place avocados, chicken meat and cherry tomatoes evenly on top of salad.
  • 5 Drizzle mayonaise and a dash of black pepper over salad and serve.