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.

Prep

20

Minutes

Cooking

15

Minutes

Servings

6

 

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

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

Learn more >

Preparation

  1. 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.
  2. In a medium bowl, combine yogurt, chopped mint, pineapple juice, ½ teaspoon salt and ¼ 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

Calories240
Fat9g
Saturated Fat2.5g
Sodium350mg
Carbohydrate12g
Sugars8g
Protein28g

Chicken. A great source of protein.

Learn More
Need Some Extra Help?

Need Some
Extra Help?

Get Cooking Tips
Sanderson Farms Print Logo

Subscribe for Recipes and News