Avocado Chicken Salad

7 35 220
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Avocado Chicken Salad
Health Highlights


1 avocado(s) Avocado
2 tbsp Cilantro (coriander)
1/2 whole lime(s) Lime juice (fresh)
2 breast Chicken breast, boneless, skinless
1/4 medium White onion (chopped)
1 tsp Salt
1 tsp Black pepper


  1. To remove the avocado skin:  Cut into the avocado lengthwise until you hit the pit.  Rotate the knife around the entire pit until you have two halves.  Carefully hit the pit with the knife until it punctures it.  Turn the knife to pop out the pit.  Push a spoon between the avocado and the skin and carve the avocado out of its skin.  Discard the skin.
  2. Finely chop avocado, cilantro, and while onion separately.  Set aside.
  3. Slice a lime in half.  Over a small bowl, press the fork into the flesh of the lime to release the juice.  Set aside.
  4. In a large saucepan, add the chicken breasts.  Place the lid on securely to create a tight seal.  Turn the heat to medium low.  Cook for 15 minutes.  Check the temperature and continue cooking for 5 minute increments until the internal temperature is 165 degrees Fahrenheit.  Let cool.
  5. Once chicken is cooled, transfer to a chopping board.  Chop into 1 cm pieces.
  6. Add the chopped chicken to a large bowl, along with the avocado, cilantro, lime juice, onion, salt, and black pepper.  Mix well.



Serve on crackers, in sandwiches or in wraps.


is a great source of monounsaturated fatty acids which are SO important for a healthy heart!

Nutrition Facts

Per Portion

Calories 220
Calories from fat 97
Calories from saturated fat 15.6
Total Fat 10.8 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 5.7 g
Cholesterol 85 mg
Sodium 650 mg
Potassium 662 mg
Total Carbohydrate 5.4 g
Dietary Fiber 3.7 g
Sugars 0.6 g
Protein 27.2 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 0.6

Energy sources


Meal Type(s)