Nutritional Info

Nutrition Facts

Serving Size 1 (268g)

Calories 621
Calories from Fat 404 (65%)
Amount Per Serving %DIV
Total Fat 44.9g 69%
Saturated Fat 11.5g 58%
Monounsaturated Fat 28.7g
Polyunsaturated Fat 4.8g
Trans Fat 0.0g
Cholesterol 95.5mg 32%
Sodium 202mg 9%
Potassium 489mg 10%
Total Carbohydrate 21.1g 7%
Dietary Fiber 1.4g 6%
Sugars 19g
Protein 26.8g 54%

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Recipe Description
This healthy chicken salad is delicious served with pita bread on the side.
Prep time
20 min
Cook time
0 min
Ready In
20 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  fresh chives, snipped
2   avocados
2 Tablespoon(T)  toasted sunflower seeds, to garnish
1/2 Cup(c)  extra virgin olive oil
3 Tablespoon(T)  chinese rice wine vinegar
1/2 Teaspoon(t)  dijon mustard
1 Pinch(pn)  superfine sugar
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper, to taste
4 Bunch(bn)  mixed salad greens, such as beet greens, escarole, endive and radicchio
14 Ounce(oz)  boneless, skinless cooked chicken, cut into bite sized pieces
2   satsumas, separated into segments
2   celery stalks, thinly sliced
1/2   red onion, halved and thinly sliced

Preparation

To make the dressing, put the oil, vinegar, mustard, sugar, salt and pepper to taste into a small screw top jar and shake until blended and emulsified. Put the salad greens into a bowl, add about one third of the dressing, and lightly toss. Add the chicken, satsumas, celery, onion, chives and the remaining dressing and toss again. Cut the avocados in half and remove the pit, then peel away the skin. Cut the flesh into thin slices, add to the other ingredients, and gently toss together, making sure the avocado slices are completely coated with dressing so they don't discolor. Arrange on individual plates and sprinkle with sunflower seeds.

Additional notes

There are not reviews for this recipe.

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Chicken Avocado Salad
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