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Avocado Chicken Salad




Source of Recipe


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Avocado Chicken Salad

Cooking Light - April 2012 - Robin Bashinsky,
Serves 4 (serving size: 1 cup salad and about 1/2 cup chips)
Total time: 16 Minutes

Fresh, tasty, and delicious is how this Avocado Chicken Salad is described. Salsa, avocado, and cilantro give this chicken salad its south-of-the-border flavors. Serve with tortilla chips for scooping and added crunch.

Ingredients:
2 tablespoons olive oil
2 tablespoons fresh lime juice
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup chopped fresh cilantro
3/4 cup refrigerated fresh salsa
1 ripe avocado, peeled and chopped
3 ounces tortilla chips

Preparation
1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado. Serve with chips.

One serving equals: Calories 345; Fat 21.1 g (Satfat 3.1 g, Monofat 12.1 g, Polyfat 4.5 g); Protein 19.2 g; Carbohydrate 20.4 g; Fiber 4.5 g; Cholesterol 50 mg; Sodium 579 mg