Chicken Avocado Salad Recipe
- 1 medium ripe avocado, peeled and cubed
- 2 tablespoons lemon juice, divided
- 2 cups cubed cooked chicken
- 2 cups seedless red grapes, halved
- 1 medium tart apple, chopped
- 1 cup chopped celery
- 3/4 cup mayonnaise
- 1/2 cup chopped walnuts, toasted
- 1/2 teaspoon ground ginger
- Lettuce leaves, optional
- 1. In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired. Yield: 5 servings.
1-1/2 cup: 546 calories, 44g fat (6g saturated fat), 62mg cholesterol, 252mg sodium, 21g carbohydrate (15g sugars, 5g fiber), 19g protein.
Reviews for Chicken Avocado Salad
"Day one this was ok, too fruity however and day 2 it was just plain yucky"
"Added raisins instead of grapes - LOVED IT!"
"This was refreshing and delicious. Makes for a light lunch. I used pecans instead of walnuts."
"Wonderful recipe with all my favorite flavors! Thanks for sharing!"
"I love this recipe.. It's light and tasty and healthy. I use cranberrs instead of grapes."
"Has anyone tried this without the avocado? We are not big fans but the rest of the recipe sounds very good...should I substitute something for the avocado or is it just as good without it?"
"You can lighten up on the ginger a little, and add glazed pecans instead of walnuts, and trader joe's has orange-cranberry raisins that would be awesome on this. Also a little dijon mustard or a pinch of horseradish could be used. You could sprinkle with finely crushed flavored potato chips of your flavor preference just before serving, too!"
"Very refreshing! Served it on a bed of field greens. Liked the crunch of the celery and walnuts with the sweet taste of the grapes. Definitly put in recipe box for one that I will make again. Make sure your avocado is firm to the touch as to not turn into mush when you toss the ingredients."
"This was a pretty good salad, everyone really enjoyed it, and it was even good the next day for lunch. I used fat free mayo, and let people sprinkly walnuts and coconut on the salad at the table, instead of mixing it in. I only made this salad to get rid of some extra avocado we had, but now I will probably buy avocado specifically for this salad."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.