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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.

Breana Killeen
Source: EatingWell.com, July 2018

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Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

To make ahead: Refrigerate, covered, for up to 1 day.

Nutrition Facts

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.
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