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Avocado and Chicken Salad Recipe

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Avocado and Chicken Salad Recipe

Prep Time:


  • Avocados, raw | 3.00 avocado, NS as to Florida or California
  • Orange juice, raw | 1.00 fl oz
  • Celery, raw | 1.00 stalk, medium 7-1/2" - 8" long
  • Oranges, raw, Florida | 3.00 fruit 2-5/8" dia
  • Spices, paprika | 0.13 tsp
  • Canned pimento | 1.00 tbsp
  • Lettuce, green leaf, raw | 1.00 head
  • Roasted skinless chicken breast | 0.50 cup, chopped or diced
  • Mayonnaise dressing, no cholesterol | 4.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 294.28 mg

Fat per serving: 23.21 g

Saturated fat per serving: 3.37 g

Protein per serving: 7.06 g

Sodium per serving: 86.76 mg

Cholesterol per serving: 9.92 g


  1. Halves avocados, remove the stones and scoop out some of the flesh.
  2. Brush the avocados with orange juice.
  3. Cut the scooped out avocado flesh into small pieces and place in a bowl with the chicken and celery.
  4. Peel and section 2 of the oranges, removing pips and white pith, cut into small pieces and add to the chicken and celery mixture.
  5. Combine the mayonnaise with the paprika, add salt to taste and blend with the chicken.
  6. Fill the avocado halves and sprinkle with chopped pimento.
  7. Serve on a bed of lettuce and garnish with sections of the remaining orange if desired.

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