Chicken Salad Avocado

Awesome refreshing salad! I usually double this and it is always devoured! Have used this recipe for 25 years. Hold off on cutting the avocado until just before serving.

INGRIDIENT

4 cups green leafy lettuce, or to taste

1 ½ cups thinly sliced cooked chicken breast

1 cup sliced black olives

½ cup thinly sliced green bell pepper

½ cup thinly sliced red bell pepper

¼ cup diced red onion

⅓ cup vegetable oil

¼ cup red wine vinegar

¼ cup fresh lemon juice

1 tablespoon white sugar

1 teaspoon salt

½ teaspoon ground black pepper

⅛ teaspoon chopped garlic, or more to taste

1 avocado - peeled, pitted, and thinly sliced

DIRECTION

Step: 1

Combine lettuce, chicken, black olives, green bell pepper, red bell pepper, and red onion together in a bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes.

Step: 2

Mix oil, red wine vinegar, lemon juice, sugar, salt, pepper, and garlic in a container with lid; cover and shake until well combined. Refrigerate until chilled, about 30 minutes.

Step: 3

Mix avocado into salad. Shake dressing and drizzle over salad; toss lightly.

NUTRITION FACT

Per Serving: 422 calories; protein 17g; carbohydrates 16.8g; fat 33.4g; cholesterol 39.4mg; sodium 945.4mg.

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