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
SERVES
6
People
CALORIES
280
Per Serving
PROTEIN
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

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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