Dinner for 7

Avocado Chicken Salad

Name: Avocado Chicken Salad
Total time: 30 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 3 cups shredded chicken; 2 large avocados; 1 cup corn; 1/2 english cucumber; 1 mango; 1 cup strawberries; 1 cup cherry tomatoes; 1/2 cup black beans; 1/4 cup chopped red onions; 1 1/2 jalapenos; 2 tbsp cilantro; 1/4 cup extra virgin olive oil; 1/4 cup orange juice; 2 tbsp lime juice; 1 tsp minced garlic; 1 tsp kosher salt or sea salt (optional); 1/2 tsp each ground cumin; 1/4 tsp chipotle chile powder; 1/8 tsp pepper

Shredded chicken, avocado, fruit, vegetables, and beans are tossed with a bright citrus dressing.

$2.19per serving $$

30 minstart to table

7servings

Mexican Dairy-free Gluten-free Budget Side dishes Lunches Dinners No-cook Summer

Ingredients

3 cups shredded chicken
2 large avocados
1 cup corn
1/2 english cucumber
1 mango
1 cup strawberries
1 cup cherry tomatoes
1/2 cup black beans
1/4 cup chopped red onions
1 1/2 jalapenos
2 tbsp cilantro
1/4 cup extra virgin olive oil
1/4 cup orange juice
2 tbsp lime juice
1 tsp minced garlic
1 tsp kosher salt or sea salt (optional)
1/2 tsp each ground cumin
1/4 tsp chipotle chile powder
1/8 tsp pepper

Steps

Whisk the olive oil, orange juice, lime juice, garlic, salt, cumin, chipotle powder, and pepper in a small bowl.
Cut the avocados, cucumber, mango, strawberries, tomatoes, jalapenos, and red onion into bite-size pieces.
Combine the chicken, corn, black beans, cilantro, and cut produce in a large bowl.
Check that the thickest part of the poultry reaches 165 F before serving.
Pour the dressing over the salad and toss gently until coated.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.