With a light and refreshing dressing, Chicken-Avocado Salad is full of great flavors while being a filling main-dish meal.
2 teaspoons olive oil
1 teaspoon orange juice
1 teaspoon sherry vinegar
Dash of salt
Dash of pepper
3/4 cup cooked bulgur
2 ounces shredded roasted chicken
1/4 cup sliced avocado
6 cherry tomatoes, halved
1 tablespoon feta cheese
Chopped fresh cilantro
How to Make It
Combine olive oil, orange juice, vinegar, and a dash of salt and pepper in a small bowl. Toss bulgur with chicken. Top with avocado and cherry tomato halves. Sprinkle with feta cheese. Drizzle dressing over bulgur mixture; toss gently to coat. Sprinkle with cilantro.
Really tasty and filling. I mixed in about a cup of cut up baby spinach. I think I might sub a flavored balsamic for the sherry vinegar next time and possibly toss in a few other crunchy veggies but it really doesn't need the changes.
I was really impressed with this recipe. It was super easy and equally delicious. I will probably leave out the cilantro when I make it again. It was a little over-powering. The combination of textures and flavors is really unique and fulfilling. Love the avocado in this.
We were really pleased with this recipe. There was great flavors and it was really filling. We had it for dinner and we did not have any desire to snack all night. The dressing is very light and refreshing. The creamy avocado also added a lot of extra flavor.
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