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. This recipe works for any week day lunch or even for a Cinco de Mayo celebration. You can also mix this quick and easy recipe up with some black beans or corn!
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
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.
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This turned out very well. I marinated chicken breasts in olive oil, lime juice, minced garlic, a dash of red pepper flakes and salt and pepper and cooked it on the grill. Made my on pico de gallo and then made the rest of the recipe as stated. So tasty and really felt like a treat, especially eating it with chips! Will make again, maybe even today since I have ingredients left.
I am giving this recipe 5 stars because the time it took to get it to the table (less than 10 minutes!!) produced amazingly delicious results! I made it exactly as written. I used a medium heat fresh salsa from the grocery store, which gave it a little bit of heat, and I didn't feel the need to add the jalapeño I had bought just in case. I had to Make myself stop eating this fantastic fresh chicken salad! I didn't think it was quite as good the next day but still very edible.