Avocado Chicken Salad
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 avocado, diced
- 4 scallions, chopped
- 1 stalk celery, chopped
- ¼ sweet onion, chopped
- ½ lime, juiced
- 2 tablespoons chopped fresh cilantro
- 1 pinch cayenne pepper, or to taste (Optional)
- Salt and pepper
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Place chicken breasts on prepared baking sheet.
- Cook in the preheated oven until no longer pink in the middle and juices run clear, 15 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken breasts.
- Stir chicken, avocado, scallions, celery, onion, lime juice, cilantro, cayenne pepper, salt, and black pepper together in a bowl.
Nutrition Content
- Servings per recipe 2
- Calories 337.6
- Protein: 32.1g
- Carbohydrates: 13.6g
- Dietary Fiber: 8.2g
- Sugars: 2.5g
- Fat: 18.2g
- Saturated Fat: 3.1g
- Cholesterol: 79.9mg
- Vitamin A Iu: 796IU
- Niacin Equivalents: 21.2mg
- Vitamin B6: 0.9mg
- Vitamin C: 21mg
- Folate: 117mcg
- Calcium: 62.3mg
- Iron: 2.1mg
- Magnesium: 67.6mg
- Potassium: 911mg
- Sodium: 99.5mg
- Thiamin: 0.2mg
- Calories From Fat: 164.1
