Servings: 4 to 6 servings
Mayo-Free Avocado Chicken Salad
Chicken Salad with the addition of fresh mango and avocado is incredibly fresh and flavorful!
Ingredients
- 2 boneless skinless chicken breasts about 1 pound
- 1 large California Avocado peeled and chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt to taste
- 3/4 cup carrot peeled and finely chopped
- 3/4 cup cucumber seeded and finely chopped
- 1/2 cup mango finely chopped
- 1/4 cup red bell pepper finely chopped
- 1/4 cup raisins
- 1/4 cup pecans
Instructions
- Heat a large pot of water and bring it to a full boil. Add the raw chicken breasts and reduce heat slightly. Cook for 8 to 12 minutes (depending on thickness of chicken), until chicken is cooked through. Place chicken on a cutting board, allow it to cool, then chop into cubes. For best results, refrigerate the chicken until chilled prior to finishing the recipe.
- Add the chopped avocado, lemon juice, and sea salt to a large mixing bowl and mash everything together using a fork until creamy.
- Add the remaining ingredients (including the chopped chicken) to the mixing bowl and stir well until combined. Taste salad for flavor and add more lemon juice and/or sea salt to taste.
- Serve chicken salad on a bed of spinach as a green salad or on toasted bread to make a sandwich.
Nutrition
Serving: 1of 4, Calories: 278kcal, Carbohydrates: 19g, Protein: 24g, Fat: 13g, Sugar: 12g