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.
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
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.