|Servings||Prep Time||Cook Time|
|4||0 mins||0 mins|
|1.||Sprinkle the chicken with chili powder, cumin, and red pepper flakes.|
|2.||Using a light dusting of cooking spray, cook the chicken in spices until done. Keep the lid on the skillet to keep it tender.|
|3.||shred or cube the chicken.|
|4.||Cut the avocado in half and scoop out the pit. Scoop the insides of the avocado into a bowl with the chicken and stir it around to hold it all together.|
|5.||Add the diced tomatoes, onions, and green chilies and stir until all is well mixed.|
|6.||Add shredded cheddar to each serving.|
|7.||Serve as is or on a bed of lettuce or wrapped in lettuce.|
|8.||Note: the avocado is being used the same way mayonnaise would in a traditional chicken salad.|
There are 363 calories in 1 serving of Creamy Avocado Mexican Chicken Salad.
Calorie split: 47% fat, 14% carbs, 39% protein.
|Serving Size||1 serving|