Chicken Avocado Salad Recipes
CHICKEN BREAST WITH AVOCADO SALAD
A satisfying solo salad that's superhealthy - great for a busy worknight supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
- Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.
Nutrition Facts : Calories 344 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.23 milligram of sodium
CHICKEN AVOCADO SALAD
This is the first time I've ever shared this recipe, but it's one that my family and friends request for every outing we have! I like to serve it with crackers or sometimes in pita bread for a filling grab-and-go lunch. -Karlene Johnson, Mooresville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired.
Nutrition Facts : Calories 546 calories, Fat 44g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 252mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 5g fiber), Protein 19g protein.
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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