Chicken and Avocado Salad Recipe

Chicken and Avocado Salad Recipe

How To Make Chicken and Avocado Salad

Left-over chicken combined with avocado salad, parmesan cheese, and topped with dressing creates a meal that can fill you up without being too heavy.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

For the Buttermilk Dressing:

  • 1tbspshallots,finely chopped
  • 2tbsplemon juice
  • ¼tspsalt
  • tspground black pepper
  • ½cupmayonnaise
  • ½cupbuttermilk
  • 2tbspchives,chopped

For the Garlic Toasts:

  • 4slicescrusty artisan style bread
  • 2tbspolive oil
  • 1garlic clove,peeled

For the Salad:

  • 2hearts of romaine,leaves torn in half, or any other crunchy leafy salad green
  • 2cupsleftover chicken,shredded or sliced
  • 2medium ripe avocadoes,sliced
  • 1small parmesan,shaved with a vegetable peeler

Instructions

Buttermilk Dressing:

  1. In a small mixing bowl or a jam jar, combine the shallots, lemon juice, salt, and pepper. Let stand for 5 minutes. Add the mayonnaise and buttermilk, and whisk to combine.

  2. Add the chives. Taste and add more salt and pepper if needed.

Garlic Toasts:

  1. Preheat the oven to 375 degrees F.  Brush the bread slices with oil and place on a rimless baking sheet. Bake for 12 to 15 minutes until golden and crispy on the outside.

  2. Remove from the oven and cool them on the pan. Rub the garlic clove over each slice.

To assemble the salad:

  1. Divide the romaine between 4 bowls or plates. Top each with avocado, chicken, and Parmesan. Drizzle with the dressing.

  2. Serve with the garlic toasts.

Nutrition

  • Calories: 707.78kcal
  • Fat: 57.25g
  • Saturated Fat: 10.73g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 25.38g
  • Polyunsaturated Fat: 18.82g
  • Carbohydrates: 29.75g
  • Fiber: 10.69g
  • Sugar: 5.80g
  • Protein: 22.78g
  • Cholesterol: 68.60mg
  • Sodium: 657.33mg
  • Calcium: 202.64mg
  • Potassium: 1055.64mg
  • Iron: 3.59mg
  • Vitamin A: 599.32µg
  • Vitamin C: 20.79mg
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