Avocado-Chicken Salad
Recipe type: Main
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
Carolyn says: "This clean chicken salad is quick and satisfying with a subtle Southwestern flavor thanks to cumin and lime -- all reasons why it's often my go-to lunch at the start of the week. Mashed avocado is a nice sub for traditional mayo, and a rotisserie chicken from the market makes this salad a breeze to pull together. I like to save a little avocado to chop ad fold in for texture, and then serve the salad over a bed of baby spinach or greens. Recipe: Courtesy, Meals That Heal.
  • 2 cups shredded cooked chicken breast
  • ⅔ cup cherry tomatoes, quartered
  • ⅓ cup chopped scallions
  • 1 ripe avocado
  • 2 tablespoons fresh lime juice
  • 1½ tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  1. Place the chicken, tomatoes, and scallions in a large bowl. Coarsely chop three-fourths of the avocado and add the chopped avocado to the chicken mixture.
  2. Place the remaining one-fourth of the avocado in a small bowl; mash with the back of a fork. Add the lime juice, oil, salt, and cumin to the mashed avocado, whisking with the fork to combine.
  3. Pour over the chicken mixture, stirring gently to combine well.
  4. Cover and refrigerate until ready to serve, up to 2 hours.
Nutrition Information
Serving size: ¾ cup Calories: 227 Fat: 13g Saturated fat: 2g Sodium: 298mg Fiber: 3g Protein: 23g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2020/08/20/avocado-chicken-salad-fast-weeknight-supper/