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Crunchy Chicken Avocado Salad - Paleo & Gluten Free
Course Main Course, Salad
Cuisine American
Prep Time 15 minutes minutes
Cook Time 0 minutes minutes
0 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories 544kcal
- 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
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
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