Avocado Chicken Salad

A healthier, Mexican-themed alternative to your typical chicken salad.  Easy, creamy, delicious, and NO MAYO!  It takes about 15 minutes to prep, and about 30 minutes of cook time. (for the chicken)

Remember, the fat that’s in this dish is mono and poly unsaturated fat.  This is the fat that is good for you!  Also, the avocado is high in beta-sitosterol. (lowers your bad cholesterol)


Serves 4

2-3 boneless/skinless chicken breasts, aprox 20 oz total
1 small bunch of cilantro, chopped
2 avocados
1/2 of a small tomato
Juice of 1 lime


  1. Bake chicken breasts in oven at 350 degrees, for aprox 30 minutes.   Pull out when done, and allow to cool.
  2. Cut the avocados into quarters, remove pit and peels.  Take avocado, cut into chunks, and place in a bowl.  Using a fork, mash avocado.  Take the small tomato, cut in half  and chop half into small pieces.  Place other half aside for use as a garnish, or store for future use.  Add chopped tomato and chopped cilantro into mashed avocado and mix.  Season with salt and pepper.
  3. Take chicken and shred into small pieces.  Add to avocado mix, along with lime juice.  Stir briefly.

Nutrition per serving

318 calories, 36g of protein, 10g of carbohydrates, 16g of fat, 9g of fiber, 395mg of sodium

One Comment to “Avocado Chicken Salad”

  1. 8 pts on Weight Watchers. Kind of a guacamole with chicken instead of chips! Very high fiber. It has to be good.

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