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    You are in: Home / Recipes / Chicken, Avocado and Feta Salad Recipe
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    Chicken, Avocado and Feta Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Raquel Grinnell's Note:

    This is a combination of a couple of recipes that I enjoy, with lots of my favorite ingredients. Use the freshest veggies and you can't go wrong! I like to serve this on a bed baby spinach or mixed greens. My husband likes to add corn and a vinagrette instead of the creamy dressing when he makes it to 'health' it up - it's a very versatile recipe.

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    Ingredients:

    Serves: 4

    Yield:

    salads

    Units: US | Metric

    • 2 cups cooked chicken breasts (shredded or chopped into large pieces)
    • 2 avocados, peeled and chopped
    • 2 tablespoons lemon juice, fresh squeezed (divided)
    • garlic salt, to taste (I don't use too much salt because you can always add more at the table.)
    • 1/4 cup red onion, diced
    • 1/3 cup feta cheese, crumbled (I've subbed goat cheese with good results)
    • 1/4 cup pine nuts, toasted
    • 1/2 cup fresh cilantro, chopped
    • 3 tablespoons mayonnaise
    • 1 tablespoon Dijon mustard
    • black pepper, freshly ground

    Directions:

    1. 1
      To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
    2. 2
      Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
    3. 3
      Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
    4. 4
      Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
    5. 5
      Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.

    Ratings & Reviews:

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    Nutritional Facts for Chicken, Avocado and Feta Salad

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 440.1
     
    Calories from Fat 292
    66%
    Total Fat 32.4 g
    49%
    Saturated Fat 6.5 g
    32%
    Cholesterol 72.7 mg
    24%
    Sodium 318.6 mg
    13%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 7.4 g
    29%
    Sugars 2.8 g
    11%
    Protein 26.2 g
    52%

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