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Paleo Gluten-Free Avocado Chicken Salad

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Paleo Gluten-Free Avocado Chicken Salad
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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This chicken salad is half guacamole, half pesto and a whole lot of tasty!

Ingredients

3
avocados, halved, pitted and peeled
2
cloves garlic
1/4
teaspoon red pepper flakes
1
tablespoon balsamic vinegar
1
tablespoon lemon juice
1 1/2
cups fresh basil leaves
1/2
teaspoon salt
3
cups cooked shredded chicken
1/4
cup toasted pine nuts
1/4
cup diced red onion
1/2
cup diced tomato
6
cups shredded hearts of romaine
Shredded fresh basil leaves, if desired

Directions

  • 1 In food processor, place first 7 ingredients. Cover; process until thoroughly combined, scraping down sides with spatula as needed.
  • 2 Transfer avocado mixture to large bowl. Add chicken, pine nuts, red onion and tomato. Toss to coat.
  • 3 Divide greens evenly among 4 plates; top with chicken salad mixture. Sprinkle with shredded basil.
Tips  

Place diced onion in a strainer, rinse with cold water and drain to take some of the bite out of your raw onions.

To toast nuts, place on ungreased cookie sheet in 400°F oven 5 to 10 minutes, until fragrant.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
260
)
Daily Value
Total Fat
29g
44%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
90mg
30%
Sodium
410mg
17%
Potassium
1100mg
31%
Total Carbohydrate
16g
5%
(
Dietary Fiber
10g
40%
,
Sugars
4g
)
Protein
34g
Daily Value*:
Vitamin A
140%
140%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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