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Guacamole Chicken Salad Recipe

This flavorful chicken salad is perfect for company. “As a registered nurse with a hectic schedule, I try to prepare recipes that are fast, but also keep the nutritional needs in mind,” notes Carmen Bolar of Bronx, New York. “This one definitely meets all of my criteria.”

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Guacamole Chicken Salad Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

SEASONED TORTILLA CHIPS:
4 flour tortillas (8 inches)
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon curry powder
SALAD:
2 large ripe avocados, peeled and cubed
2 large tomatoes, diced
1-1/2 cups cubed cooked chicken
1/3 cup chopped onion
1 jalapeno pepper, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 teaspoon minced garlic
1/8 teaspoon salt

Directions

Spritz one side of each tortilla with cooking spray. Combine the garlic powder, seasoned salt and curry powder; sprinkle over tortillas. Cut each into four wedges. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp.
Meanwhile, in a large bowl, combine the salad ingredients; toss gently. Serve with tortilla chips. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Guacamole Chicken Salad in Simple & Delicious July/August 2006, p55

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota