Chicken Avocado salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 fruit without skin and seeds Avocados, California (Haas) 0.5 cup, diced Celery, raw 1 tbsp chopped Onions, raw 1 tbsp Dill seed 2 tbsp Lime Juice, juice of 1 lime 1 tsp Great Value - Spicy Brown Mustard (by TRAMMGT) 1 serving Great Value No Calorie Stevia
Prepare the celery, onion, and dill seeds, placing in a medium bowl. Dice the chicken and add it to the bowl with the vegetables.
Cut into the avocado with a chef's knife until the blade hits the pit. Slide the knife around the pit, cutting the avocado in half. Twist the halves to separate. Remove the pit by tapping the knife into the pit until it sticks, make sure the avocado half is held steadily on a cutting board before attempting. Scoop out the avocado flesh with a spoon and place into a small bowl. Mash with a fork until smooth and creamy. Stir in the lemon juice and oil.
Add the mashed avocado to the to the chicken and vegetables and stir to mix. Serve over lettuce
Serving Size: 1/2 cup
Number of Servings: 4
Recipe submitted by SparkPeople user SJMM4GINA1.
Cut into the avocado with a chef's knife until the blade hits the pit. Slide the knife around the pit, cutting the avocado in half. Twist the halves to separate. Remove the pit by tapping the knife into the pit until it sticks, make sure the avocado half is held steadily on a cutting board before attempting. Scoop out the avocado flesh with a spoon and place into a small bowl. Mash with a fork until smooth and creamy. Stir in the lemon juice and oil.
Add the mashed avocado to the to the chicken and vegetables and stir to mix. Serve over lettuce
Serving Size: 1/2 cup
Number of Servings: 4
Recipe submitted by SparkPeople user SJMM4GINA1.
Nutritional Info Amount Per Serving
- Calories: 84.6
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 32.1 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 3.6 g
- Protein: 1.3 g
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