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Avocado Chicken Salad

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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This chicken salad is half guacamole, half pesto and a whole lot of tasty!
Updated Aug 2, 2017
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Ingredients

  • 3 avocados, halved, pitted and peeled
  • 2 cloves garlic
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 1/2 cups fresh basil leaves
  • 1/2 teaspoon salt
  • 3 cups cooked shredded chicken
  • 1/4 cup toasted pine nuts
  • 1/4 cup diced red onion
  • 1/2 cup diced tomato
  • 6 cups shredded hearts of romaine
  • Shredded fresh basil leaves, if desired

Steps

  • 1
    In food processor, place first 7 ingredients. Cover; process until thoroughly combined, scraping down sides with spatula as needed.
  • 2
    Transfer avocado mixture to large bowl. Add chicken, pine nuts, red onion and tomato. Toss to coat.
  • 3
    Divide greens evenly among 4 plates; top with chicken salad mixture. Sprinkle with shredded basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Place diced onion in a strainer, rinse with cold water and drain to take some of the bite out of your raw onions.
  • tip 2
    To toast nuts, place on ungreased cookie sheet in 400°F oven 5 to 10 minutes, until fragrant.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

460 Calories, 29g Total Fat, 34g Protein, 16g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
410mg
17%
Potassium
1100mg
31%
Total Carbohydrate
16g
5%
Dietary Fiber
10g
40%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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