Orange-Avocado Chicken Salad Recipe

Orange-Avocado Chicken Salad Recipe photo by Taste of Home

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Orange sections and avocado slices surround this hearty salad, making for a pretty presentation. It's a refreshing summer main dish for both lunch and dinner. —Shelia Garcia, Mantachie, Mississippi

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Orange-Avocado Chicken Salad Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

1/4 cup lime juice
2 teaspoons salt, divided
4 cups cubed cooked chicken
2 cups frozen peas, thawed
1 cup coarsely chopped carrots
1/2 cup thinly sliced celery
1/3 cup minced fresh parsley
1 cup mayonnaise
3 tablespoons orange juice
1/4 teaspoon pepper
Torn salad greens
6 medium navel oranges, peeled and sectioned
4 medium ripe California Avocados, peeled and sliced
1/4 cup thinly sliced green onions

Directions

In a small bowl, combine lime juice and 3/4 teaspoon salt; cover and refrigerate. In a large bowl, combine the chicken, peas, carrots, celery and parsley. Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Place greens on a serving platter or individual plates. Top with chicken salad; arrange orange sections and avocado slices around salad. Sprinkle with green onions. Drizzle with lime juice mixture. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 385 calories, 28 g fat (4 g saturated fat), 48 mg cholesterol, 577 mg sodium, 18 g carbohydrate, 6 g fiber, 17 g protein.

Originally published as Orange-Avocado Chicken Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p203