CHICKEN AND AVOCADO SALAD
Provided by Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
- Combine chicken, bell pepper and green onion; fold into reserved dressing.
- Deep fry rice sticks in hot oil in 2 batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
- Dice avocado; gently fold into chicken salad.
- Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion.
CHICKEN BREAST WITH AVOCADO SALAD
A satisfying solo salad that's superhealthy - great for a busy worknight supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
- Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.
Nutrition Facts : Calories 344 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.23 milligram of sodium
CHICKEN AVOCADO SALAD
This is the first time I've ever shared this recipe, but it's one that my family and friends request for every outing we have! I like to serve it with crackers or sometimes in pita bread for a filling grab-and-go lunch. -Karlene Johnson, Mooresville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired.
Nutrition Facts : Calories 546 calories, Fat 44g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 252mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 5g fiber), Protein 19g protein.
REINA PEPIADA AREPAS (AREPAS WITH CHICKEN-AVOCADO SALAD)
My family, like most Venezuelan families, has been eating arepas for as long as I can remember. It felt like there was a never-ending supply of these white corn cakes when we lived in Venezuela -- we ate them with every meal, every day. My parents had plain arepas with their morning coffee, we would have them on the side if there was soup for lunch, and with whatever meat and rice we were eating for dinner (they come in very handy when trying to wipe deliciousness off a plate at the end of a meal). We also stuff them with our favorite fillings to have as sandwiches. When we moved to the States, there were a couple of years when I thought I was too cool for arepas, but my mother insisted on making them every Sunday to preserve our traditions and culture. Now I'm so grateful that she did. This is how she makes them.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 arepas
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Combine the arepa flour with the salt in a large bowl. Spread your fingers apart and make a claw with one hand and start circling the flour mixture while adding 1/2 cup water with your other hand. Make a fist a couple of times to bring the clumps of dough together, then squeeze to break apart any remaining larger dough pebbles. Repeat 3 more times, adding 1/2 cup water each time (for 2 cups water total) to the dry spots of the dough, squeezing out the pebbles, and combining the larger clumps.
- After the final addition of water, bring the dough together and incorporate any flour left in the bowl. Make a fist to squeeze the dough through your fingers and repeat until no more clumps remain. Bring the dough together again and let rest, uncovered, for 5 minutes.
- Poke a couple of holes in the dough and add 2 tablespoons water, then knead again. The goal is to get the dough dry enough so it doesn't stick to your hands or the side of the bowl, but not so dry that it cracks when you squeeze a little chunk of it between your fingers. If necessary, add 2 more tablespoons of water and knead to combine one more time. If the dough is too wet, sprinkle a flour in a little at time, then mix to combine. Let rest, uncovered, for another 5 minutes.
- Heat a large cast-iron or nonstick skillet over medium heat and lightly grease with an oiled paper towel.
- Divide the dough into 6 equal pieces -- each should weigh about 4 1/2 ounces. Roll each piece into a ball, then flatten into a disk about 3 1/2 inches wide and 1 inch tall. According to my mother, if the edges crack a little while flattening the disk, your dough is too dry. If this happens, add another tablespoon or 2 of water and let rest again.
- Working in batches, if necessary, place the disks in a single layer in the skillet and cook until a golden-brown crust has formed on the bottom, about 5 minutes. Flip and repeat on the other side, 5 minutes more. Reoil the skillet for each additional batch.
- Place the arepas directly on the oven racks and bake until crusty all over and the insides feel slightly hollowed out, 20 to 25 minutes. (Or if you're my mother, until you tap them 3 times, like a drum, and hear a deep "poh poh poh.")
- Serve immediately, plain, or with your favorite fillings. You can cut the arepas in half to make two half-moon pockets, or lay them flat, and cut halfway through the side to make one large round pocket. My favorite fillings are black beans, queso duro (aged, hard cheese) and crema, or the classic Reina Pepiada filling. Alternatively, you can store the arepas in a resealable plastic bag at room temperature for 3 to 4 days, or in the freezer, where they'll last for months.
- Combine the avocado, mayonnaise and lime juice in a medium bowl and mix, mashing the avocado with a fork as necessary. Stir in the onion, chicken, cilantro (if using), a sprinkle of pepper and a generous sprinkle of salt. Taste for seasoning and adjust if necessary. Serve with arepas and garnish with hot sauce, if you're into that.
AVOCADO CHICKEN SALAD RECIPE BY TASTY
Here's what you need: avocado, plain yogurt, lime juice, garlic powder, black pepper, salt, red onion, celery, jalapeño, cooked chicken, sriracha sauce, fresh cilantro
Provided by Hitomi Aihara
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine avocado, yogurt, lime, garlic powder, black pepper, and salt in a medium bowl. Mash the avocado to desired consistency.
- Add onion, celery, jalapeño, and chicken into the avocado mixture and stir to coat evenly.
- Serve on toast with optional topping of sriracha and cilantro.
- Enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams
AVOCADO CHICKEN SALAD RECIPE
This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad recipe with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 10
Steps:
- Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
- Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
- Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
- Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.
Nutrition Facts : Calories 324 kcal, Carbohydrate 11 g, Protein 25 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 1002 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
AVOCADO CHICKEN SALAD RECIPE (6 INGREDIENTS!)
This EASY avocado chicken salad recipe is creamy, tangy, and ready in just 10 minutes! Plus, 5 simple ideas for serving this chicken salad with avocado.
Provided by Maya Krampf
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- Mash the avocado and lime juice together with sea salt and black pepper to taste.
- Add the shredded chicken, red onion, cilantro, and jalapenos (if using). Stir everything together. Serve immediately.
Nutrition Facts : Calories 218 kcal, Carbohydrate 8 g, Protein 14 g, Fat 15 g, Cholesterol 43 mg, Sodium 157 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
CHICKEN, AVOCADO AND FETA SALAD
This is a combination of a couple of recipes that I enjoy, with lots of my favorite ingredients. Use the freshest veggies and you can't go wrong! I like to serve this on a bed baby spinach or mixed greens. My husband likes to add corn and a vinagrette instead of the creamy dressing when he makes it to 'health' it up - it's a very versatile recipe.
Provided by Raquel Grinnell
Categories Chicken
Time 15m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 11
Steps:
- To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
- Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
- Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
- Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
- Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.
Nutrition Facts : Calories 440.1, Fat 32.5, SaturatedFat 6.5, Cholesterol 72.8, Sodium 318.6, Carbohydrate 14.6, Fiber 7.4, Sugar 2.9, Protein 26.2
AVOCADO CHICKEN SALAD
Avocado chicken salad is packed with healthy fat and lean protein! It makes a quick and filling lunch and you can serve it in so many ways!
Provided by Karly Campbell
Categories Dinner
Time 10m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a mixing bowl and mix well to break down the avocado.
- Serve immediately.
- To store, press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days.
Nutrition Facts : Calories 220 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 273 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CHICKEN, POTATO AND AVOCADO SALAD
This salad is good served warm, although it can be served cold too. Sometimes I like to throw a few croutons over it if I have them.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes until just tender, 15-20 minutes.
- Drain and cool.
- Slice chicken and bacon into strips.
- Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
- Drain chicken and bacon on kitchen paper.
- Sprinkle avocado with lemon juice to prevent browning.
- Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
- Serve on a bed of the mixed lettuce leaves.
CHICKEN BACON AVOCADO CHOPPED SALAD WITH LEMON VINAIGRETTE
This Bacon Avocado Chicken Salad has veggies, bacon, avocado and a healthy lemon dressing, making this recipe completely guilt free!
Provided by Kristin Maxwell
Categories Lunch or Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well.
- Season with salt and pepper to taste.
- Toss salad ingredients together in a large bowl. Pieces should be as evenly sized as possible.
- Toss with half of the salad dressing. Add more dressing as desired.
- Enjoy immediately.
Nutrition Facts : ServingSize 2 cups, Calories 462 kcal
AVOCADO CHICKEN SALAD
I was looking for a quick snack to take to work with me when I created this avocado chicken salad. Everyone I have made it for loves it! Serve with your favorite bread, chips, pita bread, etc.
Provided by mylinda
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 8.1 g, Cholesterol 93.2 mg, Fat 28 g, Fiber 3.9 g, Protein 33.5 g, SaturatedFat 5.7 g, Sodium 460.2 mg, Sugar 1.8 g
MANGO CHICKEN SALAD WITH AVOCADO
Steps:
- Whisk together the olive oil, vinegar, lime juice, lemon juice, honey, salt & pepper. Set aside.
- In a medium bowl, combine the chicken, kale, red cabbage, bell peppers, mango, avocado, green onions and cilantro. Pour dressing over salad and toss gently to combine.
- Let salad set for 5-10 minutes before serving to allow kale leaves to soften. Divide among 4 plates.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 370 calories, Sugar 14 g, Sodium 200 mg, Fat 22 g, Carbohydrate 20 g, Fiber 6 g, Protein 23 g
More about "chicken salad avocado food"
CHICKEN AND BULGUR SALAD WITH AVOCADO RECIPE - FOOD & …
From foodandwine.com
5/5 Total Time 45 minsServings 4
- Preheat the oven to 500°. In a heatproof bowl, cover the bulgur with the boiling water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.
- Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the grapeseed oil and season with salt and pepper. Roast the chicken on the top shelf for 15 minutes, or until golden brown and just cooked through; let cool. Slice the breasts on the diagonal about 1/4 inch thick.
- In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 cup of grapeseed oil; season the vinaigrette with salt and pepper.
- In a large bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette; season with salt and pepper. Mound the salad onto plates and serve.
BEST CHICKEN SALAD STUFFED AVOCADOS - DELISH
From delish.com
5/5 (3)Estimated Reading Time 50 secsServings 4Total Time 10 mins
- Dice avocado and set aside. Make chicken salad: In a large bowl, mix together chicken, onion, mayo, greek yogurt, lemon juice, and mustard.
AVOCADO CHICKEN SALAD - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (45)Calories 377 per servingCategory Salad
- Combine the dressing ingredients in a small bowl and whisk until they emulsify into a smooth dressing.
THE BEST AVOCADO CHICKEN SALAD - JUST A TASTE
From justataste.com
4.9/5 (9)Total Time 10 minsCategory Main Course, SaladCalories 140 per serving
- In a large bowl, combine the chicken, avocado, mayonnaise, Dijon mustard, lime juice, sugar, scallions, dill and parsley, stirring until well mixed.
- Taste and season the chicken salad with salt and pepper then serve immediately or store, covered, in the fridge.
6 AWESOME AVOCADO CHICKEN SALAD RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley Sugg
CREAMY CHICKEN AVOCADO SALAD - PETE EVANS
From peteevans.com
Estimated Reading Time 1 min
10 BEST CHICKEN AVOCADO SALAD MAYONNAISE RECIPES | …
From yummly.com
10 BEST CHICKEN AVOCADO RECIPES - YUMMLY
From yummly.com
BEST AVOCADO CHICKEN SALAD RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Total Time 30 mins
- Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.
CHICKEN AVOCADO SALAD SANDWICH - GIRL HEART FOOD
From girlheartfood.com
Ratings 7Total Time 10 minsCategory Lunch
- To avocado, add cooked chicken, mango, salsa verde, jalapeno pepper, green onion, lime juice, salt and black pepper. Stir until everything is well combined.
- On two of those slices of bread, on top of mayo, add baby spinach to taste. Top spinach with chicken avocado salad mixture (divide equally between the two), then top with remaining bread slices (the mayo side on the inside) to form the sandwiches. Enjoy! Yields about 2 to 3 sandwiches, depending on the size of your bread slices.
CHICKEN AND AVOCADO SALAD RECIPE — THE MOM 100
From themom100.com
Cuisine AmericanCategory Main Course, SaladServings 4Total Time 15 mins
- In a large bowl combine the olive oil, lime juice, scallions, bell pepper, cilantro (if using) and salt and pepper.
- Add the chicken, avocado and tomatoes and toss to coat with the dressing. Taste and adjust the seasonings as needed. Transfer to a serving bowl.
HEALTHY AVOCADO CHICKEN SALAD - GIMME DELICIOUS
From gimmedelicious.com
4.6/5 (40)Calories 259 per servingCategory Healthy
- Drizzle with the lime (or lemon) juice, olive oil and season with salt and pepper. Toss gently until all the Ingredients are combined.
AVOCADO CHICKEN SALAD - A LATTE FOOD
From alattefood.com
Reviews 17Estimated Reading Time 2 minsServings 5-6Total Time 20 mins
- In a large bowl, mash avocados until creamy. Add in sour cream, lemon juice, and lemon pepper seasoning.
- Add in chopped chicken, pepper jack cheese, and slivered almonds; stir until coated. Add in salt and pepper.
BLT SALAD WITH RANCH & AVOCADO - LAUGHING SPATULA
From laughingspatula.com
5/5 (3)Total Time 20 minsCuisine American, Bbq, DinnerCalories 147 per serving
- Ensure all vegetable ingredients are dry beforehand by patting them with a paper towel. Ensure bacon and pasta is fully cooled.
AVOCADO CHICKEN SALAD RECIPE - FARM FLAVOR
From farmflavor.com
Cuisine AmericanAuthor Farm FlavorServings 4Category Recipes
CHICKEN ROMAINE SALAD WITH AVOCADO - THE GALVESTON DIET
From galvestondiet.com
Estimated Reading Time 2 mins
AVOCADO CHICKEN SALAD FOR FRESH CLEAN EATING! | CLEAN FOOD ...
From cleanfoodcrush.com
Category SaladsEstimated Reading Time 2 mins
AVOCADO CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (32)Calories 345 per serving
CHICKEN AVOCADO AND BLACK BEAN SALAD | CHICKEN.CA
From chicken.ca
Servings 4Calories 690 per serving
AVOCADO, POTATO, AND GRILLED CHICKEN SALAD - MYPLATE
From myplate.gov
Cholesterol 40 mgTotal Calories 300Saturated Fat 2 gTotal Fat 11 g
CHICKEN CAESAR SALAD WITH AVOCADO | AMERICAN RECIPES ...
From goodto.com
4.3/5 (4)Total Time 20 minsCategory LunchCalories 598 per serving
AVOCADO CHICKEN WALDORF SALAD - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
5/5 (2)Total Time 10 minsCategory SaladCalories 243 per serving
CHICKEN AVOCADO BUDDHA BOWL | RECIPELION.COM
From recipelion.com
PERFECT CHICKEN MANGO AND AVOCADO SALAD + EASY DRESSING ...
From toprecipesworld.com
CHICKEN AND AVOCADO SALAD RECIPES - FOODRECIPESTORY
From foodrecipestory.com
AVOCADO CHICKEN SALAD | CANADIAN LIVING
From canadianliving.com
AVOCADO CHICKEN SALAD - BODYCOMPLETERX.COM
From bodycompleterx.com
CHICKEN AND AVOCADO RECIPES - BBC GOOD FOOD
HEALTHY FOOD GUIDE - CAJUN CHICKEN AND AVOCADO SALAD ...
From badges.myfitnesspal.com
BEST CHICKEN AVOCADO SALAD LETTUCE ROLLS RECIPES | FOOD ...
From foodnetwork.ca
CHICKEN BREAST WITH AVOCADO SALAD - GLUTEN FREE RECIPES
From fooddiez.com
AVOCADO CHICKEN SALAD - FOOD RECIPES
From recipes.studio
AVOCADO & CHICKEN SALAD - RECIPE | COOKS.COM
From cooks.com
AVOCADO CHICKEN SALAD - HEALTHY STEPS NUTRITION
From healthystepsnutrition.com
CHICKEN AVOCADO SALAD BOATS | FOODTALK
From foodtalkdaily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love