Avocado Chicken Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
4 People
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Calories
336 kcal
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Course
Main Course
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Cuisine
American
Avocado Chicken Salad
Description
This Avocado Chicken Salad starts with chicken breasts rubbed with avocado oil and curry powder, then baked until cooked through. Separately, cashews are toasted to develop a nutty flavor. Once the chicken cools, it is chopped and combined with mashed avocado blended with lemon juice and fresh ginger that brighten the flavor profile.
Fresh diced celery, cilantro, and green onions add crunch and herbaceous notes, while chopped toasted cashews introduce a complementary texture contrast. The curry powder on the chicken imparts gentle warmth without overpowering. The salad is meant to be served in lettuce cups, providing a crisp vessel to balance the creamy avocado and tender chicken.
This salad works well for light lunches or as an appetizer, delivering a nutritious and varied mouthfeel through its combination of smooth, crunchy, and fresh ingredients. The inclusion of curry powder and fresh ginger offers a subtle spiced edge.
Ingredients
- 2 teaspoons avocado oil
- 1 pound chicken breast boneless, skinless
- 1 tablespoon yellow curry powder
- salt to taste
- black pepper to taste
- 1/2 cup cashews
- 1 cup avocado mashed
- 2 tablespoons lemon juice fresh
- 1 teaspoon ginger minced, fresh
- 1/4 cup + 2 tablespoons celery diced
- 1/4 cup cilantro roughly chopped
- 1/4 cup green onion sliced
- lettuce for serving, for cups
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Rub the avocado oil over the chicken breasts, and then rub in the curry powder, covering all the chicken. Sprinkle with salt and pepper.
- Place the chicken on a baking sheet and the cashews on a separate, small baking sheet. Cook the chicken until no longer pink inside, about 25-30 minutes. Cook the cashews until golden brown and nutty-smelling, about 10-12 minutes.
- Let the chicken cool to room temperature and then refrigerate for at least 2 hours to cool completely. Additionally, roughly chop the cashews and set aside.
- Once the chicken has chilled, stir together the avocado, lemon juice, ginger, and salt and pepper to taste. Fold in the celery, cilantro, green onions, and chopped cashews.
- Chop the chicken into small pieces and fold into the avocado mixture. Adjust salt and pepper if needed.
- Serve on lettuce cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 9.5g | 3% |
| Protein | 27.7g | 55% |
| Fat | 18.5g | 28% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 7.7g | 39% |
| Cholesterol | 64mg | 21% |
| Sodium | 666mg | 28% |
| Potassium | 630mg | 13% |
| Fiber | 5.3g | 21% |
| Sugar | 1.3g | 3% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 34mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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