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Avocado Chicken Salad

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

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.

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

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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