This chicken salad is half guacamole, half pesto and a whole lot of tasty!
Avocado Chicken Salad
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 13
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
Instructions
-
Step1In food processor, place first 7 ingredients. Cover; process until thoroughly combined, scraping down sides with spatula as needed.
-
Step2Transfer avocado mixture to large bowl. Add chicken, pine nuts, red onion and tomato. Toss to coat.
-
Step3Divide greens evenly among 4 plates; top with chicken salad mixture. Sprinkle with shredded basil.
Nutrition
460
Calories
29g
Total Fat
34g
Protein
16g
Total Carbohydrate
4g
Sugars
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
1Tips from the Betty Crocker Kitchens
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