Guacamole Chicken Salad Recipes

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GUACAMOLE CHICKEN SALAD



Guacamole Chicken Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

3 cups shredded rotisserie chicken
1 cup store-bought refrigerated guacamole
1/2 cup peeled small diced fresh mango
1/2 cup finely diced red onion
1/2 cup toasted pepitas
1 tablespoon fresh lime juice
1 tablespoon store-bought refrigerated pesto
Kosher salt and freshly ground black pepper
Lettuce leaves (such as Bibb) or flatbread, for serving

Steps:

  • Combine the chicken, guacamole, mango, onion, pepitas, lime juice and pesto in a mixing bowl, then season to taste with salt and pepper. Serve with lettuce leaves or flatbread for easy eating.

GUACAMOLE CHICKEN SALAD



Guacamole Chicken Salad image

Make and share this Guacamole Chicken Salad recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 (8 inch) flour tortillas
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon curry powder
2 large ripe avocados, peeled and cubed
2 large tomatoes, diced
1 1/2 cups cubed cooked chicken
1/3 cup chopped onion
1 jalapeno pepper, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 teaspoon minced garlic
1/8 teaspoon salt

Steps:

  • Spritz one side of each tortilla with nonstick cooking spray. Combine the garlic powder, seasoned salt and curry powder; sprinkle over tortillas. Cut each into four wedges. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp.
  • Meanwhile, in a large bowl, combine the salad ingredients; toss gently. Serve with tortilla chips.

GUACAMOLE CHICKEN SALAD



Guacamole Chicken Salad image

Make and share this Guacamole Chicken Salad recipe from Food.com.

Provided by gailanng

Categories     Avocado

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 large avocado, chopped (2 small to medium avocados)
1 medium tomatoes, diced
1/4-1/2 cup red onion, chopped
1 small garlic, minced
1 small jalapeno, minced
1 large lime, juice of
2 tablespoons olive oil
1/4 teaspoon sea salt, to taste
1/4 teaspoon black pepper, to taste
2 tablespoons minced cilantro
1 cup grilled chicken, diced
1 cup grape tomatoes, halved (garnish)

Steps:

  • In a large bowl toss avocado, diced tomato, onion, garlic and jalapeno with lime, olive oil, salt, pepper and cilantro, adjust seasoning to taste.
  • Top with diced chicken and garnish with grape tomato halves. Serve with corn chips or warm tortillas.

Nutrition Facts : Calories 471, Fat 34, SaturatedFat 5.2, Cholesterol 59.5, Sodium 360.2, Carbohydrate 20.5, Fiber 10.5, Sugar 5.9, Protein 25.9

GUACAMOLE CHICKEN SALAD SANDWICHES



Guacamole Chicken Salad Sandwiches image

Inspired by a local restaurant's truly inventive guacamole studded with pomegranate seeds, this chicken salad recipe is extremely simple to make since rotisserie chicken is used. I serve this salad on homemade tomato bread, which lends a delightful contrast in flavor and color, or on lettuce leaves. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

1 rotisserie chicken, skin removed, cubed
2 medium ripe avocados, peeled and mashed
3/4 cup pomegranate seeds
6 green onions, chopped
8 cherry tomatoes, halved
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves, chopped
3 tablespoons mayonnaise
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
20 slices multigrain bread, toasted

Steps:

  • In a large bowl, combine the first 13 ingredients. Spread over each of 10 bread slices; top with remaining bread.

Nutrition Facts : Calories 295 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 370mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges

MEXICAN CHICKEN SALAD WITH GUACAMOLE



Mexican Chicken Salad with Guacamole image

I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.

Provided by Rick Bayless

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1/2 cup extra-virgin olive oil, plus additional for grilled onions
4 cloves garlic, peeled and halved
1 jalapeño pepper
1/2 cup fresh lime juice
3/4 cup cilantro, roughly chopped
kosher salt
Freshly ground black pepper
1 1/4 pounds chicken breasts, boneless and skinless
2 romaine hearts, sliced crosswise, ½-inch thick
1 medium white onion, cut into ½-inch thick slices, kept intact
2 avocados
1/3 cup grated Mexican queso anejo cheese, may substitute Romano or Parmesan

Steps:

  • Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
  • In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
  • Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
  • Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
  • Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
  • Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.

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