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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.
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
Preparation
- 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.
Nutrition Facts
| Calories | 240 |
| Fat | 9g |
| Saturated Fat | 2.5g |
| Sodium | 350mg |
| Carbohydrate | 12g |
| Sugars | 8g |
| Protein | 28g |
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