What gives this creamy avocado chicken salad its zest? We give KRAFT Sun Dried Tomato Vinaigrette Dressing all the credit in Zesty Avocado Chicken Salad.
What You Need
Original recipe yields 2 servings
1 Tbsp. oil
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1/2 lb. boneless skinless chicken breast s, cut into thin strips
1 clove garlic, minced
4 cups loosely packed torn mixed salad greens
1 cup rinsed canned reduced-sodium kidney beans
1/2 cup chopped avocado s
1 plum tomato, seeded, chopped
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Let's Make It
Heat oil and 1 Tbsp. dressing in medium skillet on medium-high heat. Add chicken; cook and stir 4 to 5 min. or until done, adding garlic for the last minute. Remove from skillet; cool.
Toss salad greens with beans, avocados and tomatoes; top with chicken. Drizzle with remaining dressing.
Substitute uncooked deveined peeled shrimp for the chicken, cooking in hot oil mixture just until shrimp turn pink.
Serve with tortilla chips.
How to Easily Cut Chicken
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 2-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.