Southwest Chicken Avocado salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 357.2
- Total Fat: 21.2 g
- Cholesterol: 95.6 mg
- Sodium: 311.3 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 5.3 g
- Protein: 25.1 g
View full nutritional breakdown of Southwest Chicken Avocado salad calories by ingredient
Introduction
I got the inspiration from a chicken avocado wrap. This could be put in a tortilla, but to keep it gluten free it's over lettuce. I got the inspiration from a chicken avocado wrap. This could be put in a tortilla, but to keep it gluten free it's over lettuce.Number of Servings: 10
Ingredients
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8 boneless, skinless Chicken Thighs (you can use breast too. I just like dark meat)
2 Avocados
1 Onions, raw (or softened, see below), chopped
1 Green Pepper, diced
1 Red Pepper, diced
1 15 oz can Black Beans, rinsed well and drained
1/2 cup Balsamic Vinegar
1/3 cup Olive Oil
1 Tbsp Granulated Sugar
Salt
Black Pepper
Garlic Powder (optional)
1/2 cup Hain Lite Safflower mayonaise (or any lite mayonnaise)
2 Tbsp Basil, fresh, chopped
5 cups Romaine Lettuce
Directions
Season the chicken with salt and pepper (and the garlic powder if you are using it) to taste. Grill or broil until cooked through. Set aside to cool.
Grab a large bowl. If you don't like the raw onions, take a tablespoon of the olive oil and saute the onions until soft (or all the way to caramelized if desired). Otherwise, add raw to the bowl. Add the red and green peppers to the bowl, along with the black beans. Once the chicken is cool, dice the chicken and add to the bowl. Lastly, dice the avocados and add to the bowl.
In a small bowl add the balsamic vinegar, olive oil, mayonnaise, sugar and basil and whisk well. Pour into large bowl and gently toss.
This will make 10 one cup servings that can be portioned with 1/2 cup of lettuce and will keep for a week. Otherwise, chill and serve over the 5 cups of lettuce.
Number of Servings: 10
Recipe submitted by SparkPeople user IAMDIOSA.
Grab a large bowl. If you don't like the raw onions, take a tablespoon of the olive oil and saute the onions until soft (or all the way to caramelized if desired). Otherwise, add raw to the bowl. Add the red and green peppers to the bowl, along with the black beans. Once the chicken is cool, dice the chicken and add to the bowl. Lastly, dice the avocados and add to the bowl.
In a small bowl add the balsamic vinegar, olive oil, mayonnaise, sugar and basil and whisk well. Pour into large bowl and gently toss.
This will make 10 one cup servings that can be portioned with 1/2 cup of lettuce and will keep for a week. Otherwise, chill and serve over the 5 cups of lettuce.
Number of Servings: 10
Recipe submitted by SparkPeople user IAMDIOSA.
