AVOCADO CHICKEN SALAD RECIPE
This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad recipe with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 10
Steps:
- Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
- Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
- Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
- Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.
Nutrition Facts : Calories 324 kcal, Carbohydrate 11 g, Protein 25 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 1002 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
AVOCADO CHICKEN SALAD RECIPE (6 INGREDIENTS!)
This EASY avocado chicken salad recipe is creamy, tangy, and ready in just 10 minutes! Plus, 5 simple ideas for serving this chicken salad with avocado.
Provided by Maya Krampf
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- Mash the avocado and lime juice together with sea salt and black pepper to taste.
- Add the shredded chicken, red onion, cilantro, and jalapenos (if using). Stir everything together. Serve immediately.
Nutrition Facts : Calories 218 kcal, Carbohydrate 8 g, Protein 14 g, Fat 15 g, Cholesterol 43 mg, Sodium 157 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: boneless chicken thighs, romaine lettuce, cherry tomato, red onion, avocados, olive oil, salt, garlic, jalapeño pepper, chili powder, honey, lime juice, olive oil, honey, salt, pepper, lime juice
Provided by Robert Broadfoot
Categories Lunch
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine all the ingredients for the chicken marinade.
- Toss in the chicken thighs and marinate for at least one hour.
- In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
- Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
- Slice cooked chicken thighs and add to the salad bowl.
- In a small bowl, combine all the ingredients for the dressing. Mix well.
- Toss the salad with the dressing and serve immediately.
- Enjoy!
Nutrition Facts : Calories 966 calories, Carbohydrate 62 grams, Fat 67 grams, Fiber 15 grams, Protein 39 grams, Sugar 39 grams
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- In a medium bowl, combine marinade ingredients until smooth, add chicken and toss to coat. Cover tightly and chill for 30 minutes or up to 8 hours.
- Using tongs, transfer chicken to a greased grill or grill pan (you can also do this in a stovetop skillet. discard excess marinade) and cook on each side for 5-7 minutes until chicken is cooked through and juices run clear when you slice into the thickest part of the chicken. Allow to rest for a few minutes before slicing into thin strips or chopping into 1/2-inch pieces.
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