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Guacamole & Chicken Salad

Salad.Carnival's picture
  Iceberg lettuce head 1 Medium
  Olive oil/Salad oil 3 Tablespoon
  White wine vinegar 1 1⁄2 Tablespoon
  Canned chopped green chilies 2 Tablespoon
  Chopped shallot/Chopped green onion 1 Tablespoon
  Diced cold cooked chicken/Diced cold cooked turkey 3 Cup (48 tbs)
  Sour cream 1⁄3 Cup (5.33 tbs)
  Guacamole 1⁄2 Cup (8 tbs)
  Shredded jack cheese 2 Ounce (1/2 Cup)
  Pitted ripe olives 1⁄4 Cup (4 tbs)
  Cherry tomatoes 1⁄4 Cup (4 tbs)
  Sweet red cherry peppers 1⁄4 Cup (4 tbs)

Arrange outer leaves of lettuce in a shallow serving bowl.
Shred remaining lettuce.
In a large bowl, mix together oil, vinegar, chilies, and shallot; add shredded lettuce and toss lightly.
Spoon into lettuce-lined bowl and arrange chicken on top.
Spread with sour cream and cover with a layer of guacamole.
Sprinkle with cheese and garnish with olives, tomatoes, and peppers.
Cover and refrigerate for as long as 2 hours.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1640 Calories from Fat 948

% Daily Value*

Total Fat 108 g165.8%

Saturated Fat 31.8 g158.8%

Trans Fat 0 g

Cholesterol 502.6 mg167.5%

Sodium 1179.1 mg49.1%

Total Carbohydrates 29 g9.7%

Dietary Fiber 7.6 g30.6%

Sugars 11.6 g

Protein 151 g301%

Vitamin A 68.6% Vitamin C 136.4%

Calcium 57.4% Iron 15.3%

*Based on a 2000 Calorie diet

Guacamole & Chicken Salad Recipe