Wednesday, February 2, 2011

Avocado Chicken Salad

Avocado Chicken Salad
Avocado Chicken Salad -

This recipe is an adaptation from the South Beach Diet Book
I found it in the first book (2003), but wasn't able to find a version online.  I adapted it a bit, omitting pistachio nuts, and making it a bit more like a Cobb salad.

cooked chicken or turkey breast (about  8 oz.), sliced
mixed salad greens, 3 or 4 nice handfuls 
2-4 hard-boiled eggs, sliced
tomato, sliced or about 15-20 cherry tomatoes
3 slices turkey bacon or a one-inch slice or bologna, diced and cooked crisp 
Optional: any other salad toppings (cucumbers,  onion, etc.)

Avocado Dressing:
1 avocado, ripe
1 tsp. diced onion
juice of 1 lime
2 Tbs. olive oil
1+ Tbs. water
salt and pepper, to taste

On a large platter, layer the salad ingredients: mixed greens, tomatoes, and any other vegetables, chicken, sliced egg, and sprinkle with crisp turkey bacon or bologna.

To prepare the dressing, add all ingredients, except salt and pepper to a food processor.  Pulse until smooth, adding additional water as needed.  Add seasonings to taste.  Dressing may be served on the side or on top of salad.


  1. This Avocado Chicken salad looks delicious! I like your menu plan for the week, too. I'm impressed! I'm going to browse around a little more. Your blog is great!

  2. Thanks for stopping by. I'm glad you like it!