Chicken Avocado Salad

Chicken Avocado Salad

I love a salad that I can throw together at the beginning of the week and eat for lunch all week long.  This salad is one of those.  It doesn’t take a whole lot of prep or time, just some chopping and mixing, and that’s it.  This salad is especially healthy because it has 2 avocados in it.  You’ll be getting a good serving of healthy omega-3 fatty acids every day.  It’s also pretty low calorie, with only 318 calories per serving (4 servings total).  It will keep you full longer with 23.1 grams of protein.  My favorite part?  It tastes great!  It’s a little bit like a guacamole chicken dish.  The pepper and celery do give off some water, so don’t be alarmed if there is some to drain off the next day.  If brown avocados bother you, make sure to eat this one in a few days.  Otherwise, the color will not hurt you.


Chicken Avocado Salad

Serving size: 199 g Calories: 318 Fat: 19.5 g Carbohydrates: 15.2 g Protein: 23.1 g

2 large chicken breasts or 2 cups diced or shredded chicken

1/2 green pepper (about 1/4 cup)

3/4 cup celery

1/2 cup onion

1/4 cup loosely packed cilantro

2 large avocados, diced

1 four ounce can green chilies

2 tablespoons mayonnaise

1 tablespoon yellow mustard

1 teaspoon roasted garlic powder or garlic powder

1/2 teaspoon chili powder

1 teaspoon salt

1. Mix the chicken, green pepper, celery, cilantro, avocado, and chilies together.

2.  Add the mayonnaise, mustard, garlic powder, chili powder, and salt and mix well.

What’s your favorite avocado dish?  Let us know in the comments section!

4 thoughts on “Chicken Avocado Salad”

  • I am a single 69yr male. I have developed,over the years , an interest in cooking for myself.

    I have found lots of interesting ( new to me ) recipes, but serving sizes and storage of extras, and temptations to overeat on the extras is a problem.

    Trying to adjust quantities and if extra servings can be stored for later , and for how long is a
    question I need some help with.

    Please reply
    Jim Fillery

    • Hi Jim,

      That’s definitely a topic that’s hard for us sometimes too. There are a couple of ways to address the issue of saving food for later. 1. You can freeze leftovers to eat at another time. Make a list of what you have in your freezer so that you don’t forget to eat it. You can check out this guide from Cooking Light on how to properly freeze food. 2. You can plan your menu for the week ahead of time, and designate a leftovers night each week or use the leftovers for the next week’s meals. This will save you time and money. You can also eat leftovers for lunch, which will save even more time and money. I hope this helps!

  • The plate that you show that has all ingredients separately has something on it that looks like onion. Is that part of the recipe?

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