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Avocado gives this chicken salad a rich, creamy texture as well as a healthy dose of monounsaturated fat, which protects against heart disease.

Recipe by Oxmoor House March 2010

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
7 mins
cook:
4 mins
total:
11 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl. Gently stir avocado into chicken mixture until combined.

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  • Place 1 lettuce leaf onto each of 4 bread slices. Spoon chicken mixture evenly onto each lettuce leaf. Top with remaining bread slices.

  • Serve with: Herbed Tomato-Cucumber Salad

  • Shortcut Kitchen Tip

  • To peel, seed, and dice an avocado, cut into the avocado vertically using a sharp knife; you'll hit the large seed in the center, so don't expect to be able to cut all the way through the fruit. Cut around the seed; twist both sides. Pull the halves apart. Whack the seed with the knife blade; then gently twist the knife, and pull to remove the seed, which will be stuck on the blade. Gently slice several horizontal and vertical lines through the flesh, but not through the skin. Use a spoon to gently scoop the diced flesh from the shell.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

364 calories; calories from fat 0%; fat 16.4g; saturated fat 2.7g; mono fat 7.9g; poly fat 3g; protein 41.4g; carbohydrates 24.1g; fiber 11.9g; cholesterol 95mg; iron 4.4mg; sodium 647mg; calcium 322mg.
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