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Prep/Cook Time: 10 minutes
Servings: 4
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Average User Ratings:
 
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Ingredients
3 1/2 cups cubed, cooked PERDUE® chicken meat
1/2 cup celery, finely chopped
2 avocadoes, diced
2 eggs, hard boiled and finely chopped
Dressing:
3/4 cup mayonnaise
1 small shallot, finely chopped
1 tablespoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon hot pepper sauce
2 tablespoons parsley, chopped
1 tablespoon capers, drained and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Place chicken in large bowl; add celery. Set aside.
- Prepare dressing by combining in small bowl the mayonnaise, shallot, lemon juice, garlic salt, hot pepper sauce, parsley, capers, salt and pepper. Pour dressing over chicken and toss well to coat.
- Divide chicken salad between four plates. Sprinkle one-half of each avocado dice on each chicken salad. Add diced egg for garnish.
Recipe Reviews and Ratings for
Average User Ratings:
 
Avocado Chicken Salad
By Cathy | March 27, 2009, 7:56 am | Columbia, MD
Avocado Chicken Salad
By Linda | March 24, 2009, 8:45 am | MOUNT PROSPECT, IL
wAY TO MUCH SODIUM
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 Nutrition Facts
Serving Size 434g Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 840 (42%)
Total Fat 57g (88%)
Saturated Fat 10g (50%)
Trans Fat 0g
Cholesterol 450mg (150%)
Sodium 920mg (38%)
Total Carbohydrate 11g (4%)
Fiber 7g
Sugars 1g
Protein 76g
Calcium 8% Iron 20% * Percent of Daily Values are based on a 2,000 calorie diet.
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