Avocado Chicken Salad

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<p>Avocado Chicken Salad</p>

Photo: José Picayo

Fresh, tasty, and delicious is how this 5-star, Avocado Chicken Salad is commonly described. Mrshartzell raves, “So delicious and easy! I could seriously eat this every day!” You’re not alone. We could, too. This particular recipe uses vinaigrette instead of mayonnaise but doesn’t lose its creamy texture, thanks to avocado. Salsa and fresh cilantro give this chicken salad its south-of-the-border flavors. So, instead of layering over a bed of greens, serve with tortilla chips for scooping and an added crunch.

Serves 4 (serving size: 1 cup salad and about 1/2 cup chips)


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2 tablespoons olive oil
2 tablespoons fresh lime juice
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup chopped fresh cilantro
3/4 cup refrigerated fresh salsa
1 ripe avocado, peeled and chopped
3 ounces tortilla chips


Hands-on: 16 Minutes
Total: 16 Minutes

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado. Serve with chips.

Created date

February 2012

Nutritional Information

Calories 345
Fat 21.1 g
Satfat 3.1 g
Monofat 12.1 g
Polyfat 4.5 g
Protein 19.2 g
Carbohydrate 20.4 g
Fiber 4.5 g
Cholesterol 50 mg
Iron 1.1 mg
Sodium 579 mg
Calcium 52 mg