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Orange Avocado Chicken Salad

Holiday.Cook's picture
Ingredients
  Lime juice 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon, divided
  Cooked cubed chicken 4 Cup (64 tbs)
  Frozen peas 2 Cup (32 tbs), thawed
  Coarsely chopped carrots 1 Cup (16 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Minced parsley 1⁄3 Cup (5.33 tbs)
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Orange juice 3 Tablespoon
  Pepper 1⁄4 Teaspoon
  Torn salad greens 1⁄4 Cup (4 tbs)
  Navel oranges 6 Medium, peeled, sectioned
  Ripe avocados 4 Medium, peeled, sliced
  Thinly sliced green onions 1⁄4 Cup (4 tbs)
Directions

In a small bowl, combine lime juice and 5/4 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Interest: 
Holiday, Healthy
Ingredient: 
Orange
Preparation Time: 
10 Minutes
Servings: 
4

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