Avocado and Apple Chicken Salad
(The Biggest Loser 6 Weeks to a Healthier You by Cheryl Forberg, RD)
2 cups (about 12 ounces) cooked chicken or turkey breast, cut in 1″ pieces
1 cup diced sweet red apple
1/2 cup thinly sliced celery
1/4 cup lightly toasted pecans, coarsely chopped
1/2 cup roughly chopped flat-leaf (Italian) parsley
1/4 cup chopped red onion
1 1/2 tablespoons chopped mint (about 10 leaves)
1 1/2 tablespoons chopped jalapeno pepper (optional)
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon olive oil
1 fully ripened avocado, halved, pitted, peeled, and diced
4 cups mixed baby salad greens
In a large bowl, combine the chicken, apple, celery, pecans, parsley, onion, mint, jalapeno pepper (if desired), salt, lemon juice, and oil; stir. Add the avocado; toss gently until all the ingredients are combined, leaving some diced avocado visible while mashing some. Serve over the mixed greens.
Makes 4 servings
Per serving: 200 calories, 17 g protein, 14 g carbohydrates (5 g sugars), 12 g fat (1 g saturated), 30 mg cholesterol, 4 g fiber, 340 mg sodium
