California Chicken Salad
- SERVES
- 4
Did you know that avocados are packed with nutrition? That's why they are the perfect ingredient to round out this delicious diabetic salad recipe for California Chicken Salad.
What You'll Need
- 8 cups packaged baby greens
- 1 avocado, halved, pitted, peeled, and cut into bite-sized pieces
- 2 cups chopped cooked chicken
- 4 tablespoons Balsamic Vinaigrette (see Note)
What to Do
- Divide greens evenly between 4 salad plates.
- Arrange avocado and chicken over greens, distributing evenly. Drizzle each with 1 tablespoon dressing.
Notes
NOTE: To make your own Balsamic Vinaigrette, in a small bowl, whisk together 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1/4 teaspoon dried basil, and 1/4 teaspoon Dijon-style mustard. Makes 1/2 cup.
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 236
- Calories from Fat 89
- Total Fat 9.9g 15 %
- Saturated Fat 1.8g 9 %
- Trans Fat 0.0g 0 %
- Protein 27g 53 %
- Amount Per Serving % Daily Value *
- Cholesterol 60mg 20 %
- Sodium 155mg 6 %
- Total Carbohydrates 10g 3 %
- Dietary Fiber 5.4g 21 %
- Sugars 0.3g 0 %
