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Chicken Avocado Salad
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Course:
Salad
MyPlate:
Grains, Meat/Protein, Vegetables
Type:
Recipes
Allergen:
Wheat
Source:
Garden to Grindz
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.
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