Avocado Chicken Salad

by Valentin Jed


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Avocado Chicken Salad


  • Author: Valentin Jed
  • Prep Time: 40
  • Cook Time: 10
  • Total Time: 50
  • Yield: 2

Ingredients

  • 8oz of chicken thighs

  • 1 avocado, mashed

  • 1 celery stalk, finely diced

  • ½ red onion, finely diced

  • ¼ cup cilantro, finely chopped

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • salt and pepper to taste

  • 4 cups of arugula or other leafy greens


Instructions

  1. Roast chicken thighs in the oven at 375F for 30 minutes.

  2. Chop celery, onion, and cilantro and combine in a medium bowl. Shred chicken and add to the bowl.

  3. Mash avocado. Stir in lemon juice and olive oil.

  4. Add avocado mixture to chicken and veggie mixture, combining well.

  5. Enjoy chicken salad on a bed of arugula.


Nutrition

  • Serving Size: 1
  • Calories: 457.2
  • Sugar: 2.9
  • Sodium: 1331.5
  • Fat: 31.2
  • Saturated Fat: 5.4
  • Trans Fat: 0.1
  • Carbohydrates: 11.7
  • Fiber: 6.1
  • Protein: 34.3
  • Cholesterol: 145.1

Avocado Chicken Salad
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