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.



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.


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

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