Avocado Chicken Salad

-
RECIPE BY COOKING LIGHT
Fresh, tasty, and delicious is how this 5-star, Avocado Chicken Salad is commonly described. Mrshartzell raves, “So delicious and easy! I could seriously eat this every day!” You’re not alone. We could, too. This particular recipe uses vinaigrette instead of mayonnaise but doesn’t lose its creamy texture, thanks to avocado. Salsa and fresh cilantro give this chicken salad its south-of-the-border flavors. So, instead of layering over a bed of greens, serve with tortilla chips for scooping and an added crunch. This recipe works for any weekday lunch or even for a Cinco de Mayo celebration. You can also mix this quick and easy recipe up with some black beans or corn!

Hands-on Time   16 Mins
Total Time    16 Mins
Yield    Serves 4 (serving size: 1 cup salad and about 1/2 cup chips)

Ingredients

  • 2 tablespoons olive oil 
  • 2 tablespoons fresh lime juice 
  • 3/8 teaspoon kosher salt 
  • 1/8 teaspoon freshly ground black pepper 
  • 2 cups shredded skinless, boneless rotisserie chicken breast 
  • 1/4 cup chopped fresh cilantro 
  • 3/4 cup refrigerated fresh salsa 
  • 1 ripe avocado, peeled and chopped 
  • 3 ounces tortilla chips Garlicky Asparagus


How to Make It
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado. Serve with chips.


Source :www.myrecipes.com

Comments

Post a Comment

Popular posts from this blog

Beetroot & halloumi salad with pomegranate & dill

-
Image
Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination Prep: 15 mins  Cook: 2 mins  Serves 2 Ingredients 1 medium red onion, halved and thinly sliced 2 tbsp apple cider vinegar 2 oranges 4 handfuls rocket leaves 2 cooked beetroots, chopped drop rapeseed oil, for frying 80g thinly sliced halloumi, slices halved 80g pomegranate seeds 2 tbsp pumpkin seeds handful mint leaves few sprigs dill, chopped Tip Sign up to our Healthy Diet Plan This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best. Method Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice. Pile the rocket onto plates and dot over the beetroot, chick
Read more

Classic Macaroni Salad

-
Image
This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.   4 h 30 m   10 servings    390 cals      Ingredients . 4 cups uncooked elbow macaroni  . 1 cup mayonnaise . 1/4 cup distilled white vinegar  . 2/3 cup white sugar          Domino Premium Pure Cane Sugar Granulated  . 2 1/2 tablespoons prepared yellow mustard  . 1 1/2 teaspoons salt . 1/2 teaspoon ground black pepper  . 1 large onion, chopped  . 2 stalks celery, chopped  . 1 green bell pepper, seeded and chopped  . 1/4 cup grated carrot (optional)  . 2 tablespoons chopped pimento peppers (optional)   Directions Prep  20 m Cook  10 m Ready In 4 h 30 m 1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. 2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pe
Read more

Delicious Egg Salad for Sandwiches

-
Image
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye. 35 m                 4 servings                            344 cals Prep 10 m Cook 15 m Ready In 35 m Ingredients . 8 eggs 1/2 cup mayonnaise        Kraft Mayo Mayonnaise Real Mayo  . 1 teaspoon prepared yellow mustard  . 1/4 cup chopped green onion . salt and pepper to taste  . 1/4 teaspoon paprika   Directions 1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers. Source : www.allrecipes.com
Read more