Chicken Avocado Salad
Servings: 6
Ingredients
- 6 slices Whole wheat bread
- 9 oz Chicken breast, roasted, shredded
- 3 cups Avocado, peeled, pitted, mashed
- 1 ½ cups Corn, fresh
- 1 ½ cups Green onion
- ¾ cup Cilantro, Basil, or Dill
- 3 tbsp Lemon juice
- 1 ½ tsp Salt
- 1 ½ tsp Pepper
Instructions
- Shuck your corn cobs and boil for 5-8 minutes or until the kernels brighten in color. Allow to cool, then cut kernels off cob and set aside.
- Scoop out the avocado into a mixing bowl and mash with a large fork until mostly smooth with a few chunks.
- Finely chop your fresh herbs and add to the bowl.
- Mix in the shredded chicken, corn, lemon juice, green onion, salt and pepper.
- Serve ½ a sandwich with 1 C chicken salad.
Nutrition Facts
Chicken Avocado Salad
Serving Size
245 g
Amount per Serving
Calories
350
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Cholesterol
35
mg
12
%
Sodium
760
mg
33
%
Potassium
845
mg
24
%
Carbohydrates
31
g
10
%
Fiber
9
g
38
%
Protein
20
g
40
%
Calcium
89
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.