Chicken Avocado Salad

A healthy twist on a traditional favorite. With avocados and Greek yogurt, this dish is a great option for lunch, a snack, or a light dinner.

Appetizers, Main Course, Salad, American, Stovetop, Boneless Skinless Breast Fillets

Prep

Minutes

Cooking

Minutes

Servings

Calories

240

Protein

28g

Ingredients

2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create 4 fillets
1 teaspoon salt, divided
½ cup plain Greek yogurt
1 tablespoon chopped mint
1½ cups canned pineapple Tidbits in juice, drained, reserve 4 tablespoons of juice
¼ teaspoon black pepper
2 medium avocados, peeled, pitted and diced

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Place chicken fillets in a 5-quart Dutch oven. Add ½ teaspoon salt and cold water to cover the fillets. Bring to a boil, then reduce heat to a simmer. Cover and cook for 5 minutes or until chicken reaches an internal temperature of 165°F. Drain. Dice chicken and set aside.
In a medium bowl, combine yogurt, chopped mint, pineapple juice, ½ teaspoon salt and ¼ teaspoon black pepper.
Add chicken and pineapple tidbits to the yogurt mixture. Mix to evenly coat ingredients. Gently fold in the diced avocado.
Chill and serve.