Avocado Ranch Chicken Salad
Avocado makes an exceptionally creamy and healthful dressing for this chicken salad. A bit of ranch dressing with pickled jalapeño adds a tangy spin to the lunchtime classic. Serve it on a slice of whole-wheat toast for an open-face sandwich or in a lettuce cup for a low-carb lunch.
A portrait of Breana Killeen, M.P.H., RD
Source: EatingWell.com, July 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate, covered, for up to 1 day.
Nutrition Facts
Serving Size:
2/3 cup Per Serving:
361 calories; protein 32.5g; carbohydrates 4.7g; dietary fiber 2.5g; sugars 1.2g; fat 23.1g; saturated fat 5.1g; cholesterol 116.7mg; vitamin a iu 174.5IU; vitamin c 4.1mg; folate 40.8mcg; calcium 27mg; iron 2mg; magnesium 38.6mg; potassium 434.2mg; sodium 349.6mg; thiamin 0.1mg.
Exchanges:
4 1/2 lean protein, 3 fat, 1/2 vegetable
