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.
Chicken-Avocado Salad
Photo: Kang Kim; Styling: Tiziana Agnello
With a light and refreshing dressing, Chicken-Avocado Salad is full of great flavors while being a filling main-dish meal.
Yield: Serves 1
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 381
- Fat: 18.9g
- Saturated fat: 4g
- Fiber: 9.9g
- Sodium: 433mg
Ingredients
- 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
Preparation
- 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.
Chicken-Avocado Salad Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Rice/Grains
- PUBLICATION: Cooking Light
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