Avocado Chicken Salad

by Anne Bennett on April 25, 2017

 

Rotisserie chicken comes to the rescue for a fast, easy weeknight dinner that delivers on protein and deliciousness. When Cooking Light posted this recipe, they wrote that although you could eat it on salad greens, why not use it as a dip for tortilla chips? I know why not — that would turn this low-fat, nutritious meal into a high-fat, salty chip-fest. No way Jose.

Chop some rotisserie chicken breast into a bowl with fresh cilantro and the dressing ingredients. Then add fresh salsa (from the supermarket produce department) and a chopped avocado and you’ve got an la carte dinner that you can eat as a topping for a big green salad.

Be generous with the lime juice, as it adds a piquant taste to the simple ingredients. And load up on the zero-Point fresh salsa too. This recipe serves 4; I halved the ingredients for the two of us.

Lastly, a few words about leftover avocado. I know that cut avocados quickly turn brown; just wrap your leftovers in plastic and refrigerate, and later simply slice off the brown surface. No harm, no foul.

2 Tbsp. olive oil
2 Tbsp. fresh lime juice
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 cups shredded rotisserie chicken breast
1/4 cup chopped cilantro
3/4 cup refrigerated fresh salsa
1 ripe avocado, peeled and chopped

Combine first 4 ingredients in a medium bowl and stir. Add chicken and cilantro and toss to combine. Gently fold in salsa and avocado.

Serves 4 (each serving is 1 cup salad with dressing)
WW SmartPoints per serving: 8 (omit the olive oil and knock off 1 Point!)

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