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Guacamole Chicken Salad

Guacamole Chicken Salad
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.”
4 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

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Guacamole Chicken Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013