Tuesday, February 21, 2012

Creamy Avacado Chicken Salad

 
The flavors of this chicken salad are reminiscent of summer grilling. If you've got a bit of leftover chicken from the night before, this is a great way to use it up for lunch. Otherwise, feel free to boil a breast of chicken or zap one in the microwave for a super-speedy meal. Enjoy!

Ingredients:

1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded

Directions:

In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!

Creamy Avocado Chicken Salad

2 comments:

  1. This looks scrumptious! Thank you for sharing :))

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  2. Just made this and it was great! I omitted the green onions and used dried cilantro (couldnt find fresh) and added some cumin, garlic powder, and chili pepper powder. Thanks for sharing!

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