Chicken Recipes

Avocado Chicken Salad

Avocado Chicken Salad


This Avocado Chicken Salad has such simple ingredients and you may already have everything you need to make it. It is healthy and contains no mayo or sour cream

You can serve this Salad on it own, in sandwiches or pita pockets or as a filling for lettuce wraps.

 

 

TRY OTHER CHICKEN RECIPES

LEMON PEPPER CHICKEN

CHEESY CHICKEN ENCHILADAS

SPICY CHICKEN TAQUITOS

CHICKEN QUESADILLAS

 

 

RECIPE INGREDIENTS

2 boneless skinless chicken breasts

1/4 red onion, thinly sliced

2 avocados, cubed

1/2 cup fresh or frozen corn

1 small mango, cubed

1 cup grape tomatoes, quartered

FOR DRESSING

1/4 cup lime juice

3 tablespoons extra-virgin olive oil

2 tablespoons freshly chopped cilantro

1 tablespoon minced jalapenño

2 teaspoon honey

Kosher salt

Freshly ground black pepper

 

 

DIRECTIONS ON HOW TO MAKE AVOCADO CHICKEN SALAD

Add boneless skinless chicken breasts to a large pot of water and bring to a boil. Add salt to taste

Boil for 20 minutes or until chicken is no longer pink. Remove from pot and let cool for a few minutes.

Once chicken is cool enough to handle, use two forks and pull breasts apart into smaller pieces.

In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.

Combine salad ingredients and prepared dressing in a large bowl.

Gently toss together until salad is coated in dressing, then season to taste with salt and pepper

 

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/4 red onion, thinly sliced
  • 2 avocados, cubed
  • 1/2 cup fresh or frozen corn
  • 1 small mango, cubed
  • 1 cup grape tomatoes, quartered
  • FOR DRESSING
  • 1/4 cup lime juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly chopped cilantro
  • 1 tablespoon minced jalapenño
  • 2 teaspoon honey
  • Kosher salt
  • Freshly ground black pepper

Instructions

Add boneless skinless chicken breasts to a large pot of water and bring to a boil. Add salt to taste

 

Boil for 20 minutes or until chicken is no longer pink. Remove from pot and let cool for a few minutes.

 

Once chicken is cool enough to handle, use two forks and pull breasts apart into smaller pieces.

 

In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.

 

Combine salad ingredients and prepared dressing in a large bowl.

 

Gently toss together until salad is coated in dressing, then season to taste with salt and pepper

 

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