Avocado Chicken Salad
- Prep Time: 40
- Cook Time: 10
- Total Time: 50
- Yield: 2
Ingredients
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8oz of chicken thighs
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1 avocado, mashed
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1 celery stalk, finely diced
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½ red onion, finely diced
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¼ cup cilantro, finely chopped
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2 tbsp extra virgin olive oil
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1 tbsp lemon juice
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salt and pepper to taste
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4 cups of arugula or other leafy greens
Instructions
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Roast chicken thighs in the oven at 375F for 30 minutes.
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Chop celery, onion, and cilantro and combine in a medium bowl. Shred chicken and add to the bowl.
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Mash avocado. Stir in lemon juice and olive oil.
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Add avocado mixture to chicken and veggie mixture, combining well.
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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
