Rating: 4.5 stars
32 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Fresh, tasty, and delicious is how this 5-star, avocado chicken salad recipe is commonly described. Even better than Wendy's Southwest Avocado Chicken Salad (seriously), this particular recipe uses vinaigrette instead of mayonnaise but doesn’t lose its creamy texture, thanks to avocado. Salsa and fresh cilantro give this easy 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. 

Robin Bashinsky
Recipe by Cooking Light April 2012

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Read the full recipe after the video.

Recipe Summary test

hands-on:
16 mins
total:
16 mins
Yield:
Serves 4 (serving size: 1 cup salad and about 1/2 cup chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

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.

Nutrition Facts

345 calories; fat 21.1g; saturated fat 3.1g; mono fat 12.1g; poly fat 4.5g; protein 19.2g; carbohydrates 20.4g; fiber 4.5g; cholesterol 50mg; iron 1.1mg; sodium 579mg; calcium 52mg.
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