Guacamole Chicken Salad Recipe

5 2 2
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Guacamole Chicken Salad Recipe

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5 2 2
Publisher Photo
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.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/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.
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

  • 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
  1. 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.
  2. 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

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Reviews forGuacamole Chicken Salad

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Sjcancel User ID: 8944761 254853
Reviewed Sep. 30, 2016

"So fresh and flavorful, will definitely make again."

MY REVIEW
katlaydee3 User ID: 3741999 206726
Reviewed Dec. 30, 2012

"Delicious for a light summer dinner or lunch."

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