Avocado Chicken Salad

Photo: José Picayo

Fresh, tasty, and delicious is how this Avocado Chicken Salad is described. Salsa, avocado, and cilantro give this chicken salad its south-of-the-border flavors. Serve with tortilla chips for scooping and added crunch.

Yield: Serves 4 (serving size: 1 cup salad and about 1/2 cup chips)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 16 Minutes
Total: 16 Minutes

Nutritional Information

Amount per serving
  • Calories: 345
  • Fat: 21.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 12.1g
  • Polyunsaturated fat: 4.5g
  • Protein: 19.2g
  • Carbohydrate: 20.4g
  • Fiber: 4.5g
  • Cholesterol: 50mg
  • Iron: 1.1mg
  • Sodium: 579mg
  • Calcium: 52mg

Ingredients

  • 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
  • Garlicky Asparagus

Preparation

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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