Yield 4 servings Number Of Ingredients 15 Steps:
In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth. Remove ½ of the marinade and refrigerate to use as a dressing. Add chicken thighs to remaining marinade and let it marinate for two hours. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg. Slice chicken into strips and place in the salad. Add the remaining marinade to the salad and toss. Sprinkle bacon on top. Enjoy!
Yield 2 servings Number Of Ingredients 17 Steps:
In a medium bowl, combine all the ingredients for the chicken marinade. Toss in the chicken thighs and marinate for at least one hour. In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside. Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl. Slice cooked chicken thighs and add to the salad bowl. In a small bowl, combine all the ingredients for the dressing. Mix well. Toss the salad with the dressing and serve immediately. Enjoy!
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Combine avocado, yogurt, lime, garlic powder, black pepper, and salt in a medium bowl. Mash the avocado to desired consistency. Add onion, celery, jalapeño, and chicken into the avocado mixture and stir to coat evenly. Serve on toast with optional topping of sriracha and cilantro. Enjoy!
Time 20m Yield 5 servings. Number Of Ingredients 10 Steps:
In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
In a blender or food processor, combine the yogurt, lime juice, pepper, and chili powder and pulse to combine. Add ½ of the avocado and blend until creamy. In a medium bowl, combine the chicken, yogurt sauce, celery, the remaining ½ avocado, onion, and salt. Mix until well combined. Serve on low-carb bread and garnish with cilantro, or as desired. Enjoy!
Time 30m Yield 2 servings Number Of Ingredients 9 Steps:
Add mashed avocado (or non-fat Greek yogurt), cooked chicken, celery, red onion, parsley, lime juice, salt, and pepper. Stir until well combined. Enjoy!
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing; toss to coat. Top with avocado and granola. Serve immediately.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.
More about “avocado chicken salad recipe by tasty”
Time 10m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 12 Steps:
In a medium bowl, stir together the drained chicken chunks, chopped tomato, lovage or celery leaf, snipped marjoram, onion powder, lemon juice, and mayonnaise. Fold in the avocado cubes, stirring gently to combine. Spread equal amounts on the toasted bread and make a sandwich. Add a lettuce leaf or slice of cheese, as desired. Enjoy! Tip: Cover and refrigerate any leftover chicken salad for up to three days.
