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.
VOICE20
Minutes
15
Minutes
6
People
280
Per Serving
28
Grams
Ingredients
2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create 4 fillets
1 teaspoon salt, divided
1/2 cup plain Greek yogurt
1 tablespoon chopped mint
1 1/2 cups canned pineapple tidbits in juice, drained, reserve 4 tablespoons of juice
1/4 teaspoon black pepper
2 medium avocados, peeled, pitted and diced
Directions
1. Place chicken fillets in a 5-quart Dutch oven. Add 1/2 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.
2. In a medium bowl, combine yogurt, chopped mint, pineapple juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Add chicken and pineapple tidbits to the yogurt mixture. Mix to evenly coat ingredients. Gently fold in the diced avocado.
4. Chill and serve.
NUTRITION FACTS
Calories
240
Fat
9g
Saturated Fat
2.5g
Sodium
350mg
Carbohydrate
12g
Sugars
8g
Protein
28g
