Chicken & Avocado Salad - Kraft Recipes Top
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Chicken & Avocado Salad

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Make It

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  • Peel & dice sweet potatoes. Coat in oil and place in 350 F oven to bake.
  • Coat the raw chicken breasts in paprika. Cook in a heated and oiled grill pan until browned on both sides and cooked through.
  • Very lightly boil, steam or microwave snow peas until just tender (they will turn bright green when ready) and drain.
  • When sweet potatoes are done, toss the sweet potatoes, snow peas, onion, avocados, cilantro/coriander, oil (use the oil from the sweet potatoes), lime rind & juice all together in a large bowl.
  • Layer on each plate from the bottom up; a handful of baby spinach, a handful of the salad and a sliced chicken breast. Garnish and serve warm.

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