Orange Avocado Chicken Salad Recipe
Ingredients
| Lime juice | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon, divided | |
| Cooked and cubed chicken | 4 Cup (16 tbs) | |
| Frozen peas | 2 Cup (16 tbs), thawed | |
| Carrots | 1 Cup (16 tbs), coarsely chopped | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Minced parsley | 1/3 Cup (16 tbs) | |
| 1 cup mayonnaise or salad dressing | ||
| Orange juice | 3 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Torn salad greens | ||
| 6 medium navel oranges, peeled and sectioned | ||
| Ripe avocados | 4 Medium, peeled | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
Directions
In a small bowl, combine lime juice and 5/4 teaspoon salt; cover and refrigerate.
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.
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.
Chef
