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Avocado and Apple Chicken Salad

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Yield 8 servings (about 6 cups)

Notes, Tips & Suggestions
Credit: www.theamazingavocado.com

  • 2 cups cooked skinless chicken or turkey cut in 1-inch pieces (about 12 ounces)
  • 1 cup diced sweet red apple
  • 1/2 cup thinly sliced celery
  • 1/4 cup lightly toasted pecans, coarsely chopped
  • 1/2 cup roughly chopped flat leaf (Italian) parsley
  • 1/4 cup chopped red onion
  • 1-1/2 tablespoons chopped mint (about 10 leaves)
  • 1-1/2 tablespoons chopped jalapeño pepper
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1 fully ripened Avocado from Mexico, halved, pitted, peeled and diced
  • 4 cups mixed baby salad greens

    1. In large bowl, combine chicken, apple, celery, pecans, parsley, onion, mint, jalapeño, salt, lemon juice and olive oil; toss gently.
    2. Add avocado; toss gently until all ingredients are combined, leaving some diced avocado visible while mashing some.
    3. Serve over mixed greens garnished with more avocado, parsley and grapes, if desired.

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