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Crunchy Chicken Avocado Salad - Paleo & Gluten Free

Course Main Course, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4
Calories 544kcal

Ingredients

  • 1 cup chopped pecans
  • 2 cooked chicken breasts cut into cubes about 4 cups of chicken
  • 1 cup green grapes halved
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 2 ripe avocadoes
  • 1 lemon juiced
  • sea salt & pepper to taste

Instructions

  • Place a skillet over medium heat and toast pecans for 3-4 minutes, watching so they don't burn. Set aside
  • In a large mixing bowl, toss together the cubed chicken, grapes, celery and onions. Set aside
  • In a medium mixing bowl, mash the avocadoes with the lemon juice and salt & pepper. Mash it until fairly smooth
  • Stir the avocado mixture with the chicken mixture. Add the toasted pecans and stir to combine
  • Store in the fridge in an airtight container

Nutrition

Serving: 4 | Calories: 544kcal | Carbohydrates: 26g | Protein: 32g | Fat: 37g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 77mg | Potassium: 1000mg | Fiber: 10g | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 27.3mg | Calcium: 60mg | Iron: 2.5mg