Avocado Ranch Chicken Salad
Scoop avocado into a food processor. Add ranch dressing, pickled jalapeño, vinegar, salt and pepper. Pulse until smooth. Transfer to a medium bowl. Add chicken, celery and red onion; mix with a rubber spatula. Serve at room temperature or refrigerate until cold, about 2 hours.Advertisement
To make ahead: Refrigerate, covered, for up to 1 day.
4 1/2 lean protein, 3 fat, 1/2 vegetable