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Orange Avocado Chicken Salad Recipe
|Lime juice||1⁄4 Cup (4 tbs)|
|Salt||2 Teaspoon, divided|
|Cooked cubed chicken||4 Cup (64 tbs)|
|Frozen peas||2 Cup (32 tbs), thawed|
|Coarsely chopped carrots||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Orange juice||3 Tablespoon|
|Torn salad greens||1⁄4 Cup (4 tbs)|
|Navel oranges||6 Medium, peeled, sectioned|
|Ripe avocados||4 Medium, peeled, sliced|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
Calories 1221 Calories from Fat 751
% Daily Value*
Total Fat 86 g132.4%
Saturated Fat 10.7 g53.6%
Trans Fat 0 g
Cholesterol 159.7 mg
Sodium 1489.8 mg62.1%
Total Carbohydrates 74 g24.7%
Dietary Fiber 27.9 g111.4%
Sugars 33.4 g
Protein 49 g97.5%
Vitamin A 172.7% Vitamin C 394.7%
Calcium 22.3% Iron 27.1%
*Based on a 2000 Calorie diet
In a large bowl, combine the chicken, peas, carrots, celery and parsley.
Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat.
Cover and refrigerate for at least 1 hour.
Place greens on a serving platter or individual plates.
Top with chicken salad; arrange orange sections and avocado slices around salad.
Sprinkle with green onions.
Drizzle with lime juice mixture.