Chicken-Avocado Salad Recipe

Vote

Ingredients

  • 2 boneless, skinless chicken breasts (8 oz each) — cut in 1″ chunks
  • 1 teaspoon garlic powder
  • 2 chicken bouillon cubes
  • 1 1/2  cups water
  • 4  medium  ribs celery — cut in 1/2″ dice
  • 2  tablespoons (about)  green onion — chopped
  • 1  cup  mandarin oranges — drained
  • 1/2  cup raisins
  • green leaf lettuce
  • 2 avocados — pitted, peeled, each cut into 10 equal slices
  • sliced almonds — optional
  • cantaloupe and kiwi slices

Dressing

  • 1 cup real mayonnaise
  • 3 tablespoons orange juice
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 tablespoons sugar
  • 1 teaspoon cinnamon
  1. In small mixing bowl, combine mayonnaise, orange juice, cayenne pepper,
    sugar and cinnamon; mix well.
  2. Arrange chicken chunks in casserole. Dissolve garlic powder and bouillon cubes in water; pour over chicken, cover and bake at 250 degrees approximately 40 minutes, or until chicken is tender but firm. Remove from oven and cool in refrigerator.
  3. Meanwhile prepare dressing; set aside momentarily or refrigerate until needed.
  4. In large mixing bowl, combine celery, green pepper, onion, oranges and raisins; toss. Add dresssing. Drain chicken and add to mixture. Toss lightly but thoroughly.
  5. To serve, arrange leaf lettuce on each of 4 serving plates. Arrange 5 avocado slices on each plate; top avocado with 1 cup of the chicken mixture, sprinkle with sliced almonds. Serve with cantaloupe and kiwi slices.

Share & Print

0 0 100 0

No Comments

Leave a Reply