Creamy Avocado Mexican Chicken Salad
Avocado is the cream base in this salad, definitely not a heart clogger.
||Sprinkle the chicken with chili powder, cumin, and red pepper flakes.
||Using a light dusting of cooking spray, cook the chicken in spices until done. Keep the lid on the skillet to keep it tender.
||shred or cube the chicken.
||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.
||Add the diced tomatoes, onions, and green chilies and stir until all is well mixed.
||Add shredded cheddar to each serving.
||Serve as is or on a bed of lettuce or wrapped in lettuce.
||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.
Amount Per Serving
% Daily Values*
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