Chicken Salad in Creamy Avocado Dressing
Chicken Salad in Creamy Avocado Dressing might be just the salad you are searching for. One portion of this dish contains about 10g of protein, 21g of fat, and a total of 280 calories. This recipe serves 6. For $1.24 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 128 people were impressed by this recipe. Head to the store and pick up dried thyme, pecans, skinless boneless chicken breasts, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 15 minutes. It is brought to you by Eating Richly. Overall, this recipe earns a good spoonacular score of 51%. Try Chicken and Avocado Salad with Skinny Creamy Dressing, BBQ Chicken Salad with Creamy Avocado Dressing, and Buffalo Chicken Salad with Creamy Avocado Ranch Dressing for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Ingredients:
1/2 large apple, chopped
1 medium avocado
2 stalks celery, chopped
1/2 tsp coarse salt (like sea salt or kosher salt)
1/2 tsp dried thyme
1/4 cup Greek yogurt
dash fresh ground black pepper
3 Tbs lemon juice
2 Tbs mayonnaise
1/4 cup olive oil
1/2 small onion, chopped
1/4 cup chopped pecans
40 red grapes, sliced in half
2 cooked boneless skinless chicken breasts, chopped
Equipment:
blender
bowl
Cooking instruction summary:
Put chicken, celery, onion, grapes, apple and pecans into a large bowl. Sprinkle with thyme and toss to mix well.Slice the avocado in half, remove pit and use a spoon to scoop flesh into blender. Add mayonnaise, yogurt, lemon juice, olive oil, salt and pepper to blender. Blend on high until well mixed.Spoon half the dressing over salad and toss to coat. Add additional dressing if desired or store the reminder in the fridge. Eat with a fork, on crackers, or in a sandwich. Use within five days.
Step by step:
1. Put chicken, celery, onion, grapes, apple and pecans into a large bowl. Sprinkle with thyme and toss to mix well.Slice the avocado in half, remove pit and use a spoon to scoop flesh into blender.
2. Add mayonnaise, yogurt, lemon juice, olive oil, salt and pepper to blender. Blend on high until well mixed.Spoon half the dressing over salad and toss to coat.
3. Add additional dressing if desired or store the reminder in the fridge. Eat with a fork, on crackers, or in a sandwich. Use within five days.
Nutrition Information:
covered percent of daily need
