Chicken Potato And Avocado Salad Recipes

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CHICKEN, POTATO AND AVOCADO SALAD

This salad is good served warm, although it can be served cold too. Sometimes I like to throw a few croutons over it if I have them.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11



Chicken, Potato and Avocado salad image

Steps:

  • Boil potatoes until just tender, 15-20 minutes.
  • Drain and cool.
  • Slice chicken and bacon into strips.
  • Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
  • Drain chicken and bacon on kitchen paper.
  • Sprinkle avocado with lemon juice to prevent browning.
  • Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
  • Serve on a bed of the mixed lettuce leaves.

500 g tiny new potatoes, washed well,but not peeled
4 chicken thigh fillets
4 slices bacon
2 tablespoons oil
2 avocados, peeled and sliced
2 teaspoons lemon juice
2 cups mixed lettuce leaves
1/4 cup olive oil (or mix half and half olive and vegetable)
2 tablespoons white wine vinegar
2 tablespoons chopped fresh herbs
salt and pepper

AVOCADO CHICKEN SALAD

I was looking for a quick snack to take to work with me when I created this avocado chicken salad. Everyone I have made it for loves it! Serve with your favorite bread, chips, pita bread, etc.

Provided by mylinda

Time 45m

Yield 4

Number Of Ingredients 11



Avocado Chicken Salad image

Steps:

  • Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 8.1 g, Cholesterol 93.2 mg, Fat 28 g, Fiber 3.9 g, Protein 33.5 g, SaturatedFat 5.7 g, Sodium 460.2 mg, Sugar 1.8 g

1 pound shredded, cooked chicken breast meat
¼ cup mayonnaise
¼ cup plain Greek yogurt
1 medium avocado, chopped
1 stalk celery, diced
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped green onions
1 tablespoon garlic powder
1 teaspoon chopped fresh cilantro
½ teaspoon salt
½ teaspoon ground black pepper

CHICKEN SALAD AVOCADO

Awesome refreshing salad! I usually double this and it is always devoured! Have used this recipe for 25 years. Hold off on cutting the avocado until just before serving.

Provided by Flatroad12

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 14



Chicken Salad Avocado image

Steps:

  • Combine lettuce, chicken, black olives, green bell pepper, red bell pepper, and red onion together in a bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes.
  • Mix oil, red wine vinegar, lemon juice, sugar, salt, pepper, and garlic in a container with lid; cover and shake until well combined. Refrigerate until chilled, about 30 minutes.
  • Mix avocado into salad. Shake dressing and drizzle over salad; toss lightly.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 16.8 g, Cholesterol 39.4 mg, Fat 33.4 g, Fiber 6.2 g, Protein 17 g, SaturatedFat 5.5 g, Sodium 945.4 mg, Sugar 5.9 g

4 cups green leafy lettuce, or to taste
1 ½ cups thinly sliced cooked chicken breast
1 cup sliced black olives
½ cup thinly sliced green bell pepper
½ cup thinly sliced red bell pepper
¼ cup diced red onion
⅓ cup vegetable oil
¼ cup red wine vinegar
¼ cup fresh lemon juice
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon chopped garlic, or more to taste
1 avocado - peeled, pitted, and thinly sliced

CHICKEN, BACON AND AVOCADO SALAD

A very simple and delicious salad than can be used as a lunch or dinner. A meal in itself. Can use any seasoning for chicken- Tandori is my personal choice. Can also be made in individual bowls instead of one bowl and then served- this way you can custom make salad to suit individual, eg. hubby doesn't like avocado.

Provided by An_Net

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken, Bacon and Avocado Salad image

Steps:

  • Season chicken on both sides. Heat oil in frying pan and cook chicken over medium heat for 4-5 minutes on each side or until golden brown and cooked.
  • Cook bacon in same pan for 4 minutes or until crisp and golden. Drain on paper towels.
  • Gently toss tomato, lettuce, avocado and bacon together in bowl.
  • Cut chicken on the diagonal side into thin slices, then add to salad.
  • Pour balsamic vinegar over salad and toss again. Garnish with Parmesan and serve immediately.

Nutrition Facts : Calories 595, Fat 40, SaturatedFat 9.1, Cholesterol 124.1, Sodium 455.3, Carbohydrate 10.4, Fiber 7.1, Sugar 1.6, Protein 49.5

2 (350 g) chicken breast fillets (350g each)
3 1/2 tablespoons olive oil
3 slices bacon, rashes
2 roma tomatoes
mixed salad green
2 avocados
1 tablespoon balsamic vinegar
50 g shaved parmesan cheese
seasoning, of choice (I use Masterfoods Tandori)

CHICKEN, AVOCADO AND FETA SALAD

This is a combination of a couple of recipes that I enjoy, with lots of my favorite ingredients. Use the freshest veggies and you can't go wrong! I like to serve this on a bed baby spinach or mixed greens. My husband likes to add corn and a vinagrette instead of the creamy dressing when he makes it to 'health' it up - it's a very versatile recipe.

Provided by Raquel Grinnell

Categories     Chicken

Time 15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 11



Chicken, Avocado and Feta Salad image

Steps:

  • To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
  • Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
  • Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
  • Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
  • Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.

Nutrition Facts : Calories 440.1, Fat 32.5, SaturatedFat 6.5, Cholesterol 72.8, Sodium 318.6, Carbohydrate 14.6, Fiber 7.4, Sugar 2.9, Protein 26.2

2 cups cooked chicken breasts (shredded or chopped into large pieces)
2 avocados, peeled and chopped
2 tablespoons lemon juice, fresh squeezed (divided)
garlic salt, to taste (I don't use too much salt because you can always add more at the table.)
1/4 cup red onion, diced
1/3 cup feta cheese, crumbled (I've subbed goat cheese with good results)
1/4 cup pine nuts, toasted
1/2 cup fresh cilantro, chopped
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
black pepper, freshly ground

AVOCADO POTATO SALAD

I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.

Provided by LINDA01K

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 12



Avocado Potato Salad image

Steps:

  • Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
  • Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
  • Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
  • Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
  • Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 36.1 g, Cholesterol 0.4 mg, Fat 9.6 g, Fiber 6.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 349 mg, Sugar 6.1 g

6 medium unpeeled red potatoes, cut into 1-inch cubes
2 each avocados - peeled, pitted, and cubed
6 tablespoons lime juice, divided
2 cloves garlic, crushed
½ cup nonfat plain yogurt
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup chopped sweet onion
¼ cup chopped fresh cilantro

LOW-CARB AVOCADO CHICKEN SALAD RECIPE BY TASTY

Here's what you need: greek yogurt, lime juice, pepper, chili powder, avocado, chicken breasts, celery, red onion, kosher salt, bread, fresh cilantro leaf

Provided by Isabel Castillo

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 11



Low-Carb Avocado Chicken Salad Recipe by Tasty image

Steps:

  • In a blender or food processor, combine the yogurt, lime juice, pepper, and chili powder and pulse to combine. Add ½ of the avocado and blend until creamy.
  • In a medium bowl, combine the chicken, yogurt sauce, celery, the remaining ½ avocado, onion, and salt. Mix until well combined.
  • Serve on low-carb bread and garnish with cilantro, or as desired.
  • Enjoy!

Nutrition Facts : Calories 250 calories, Carbohydrate 13 grams, Fat 8 grams, Fiber 3 grams, Protein 29 grams, Sugar 8 grams

⅔ cup greek yogurt, plain
1 tablespoon lime juice
pepper, to taste
⅛ teaspoon chili powder
1 avocado, cubed, divided
2 chicken breasts, cooked and shredded
1 stalk celery, diced
2 tablespoons red onion, diced
kosher salt, to taste
bread, low-carb, for serving, optional
fresh cilantro leaf, for garnish

POTATO & AVOCADO SALAD

The perfect side salad that counts as 1 of your 5-a-day

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 6



Potato & avocado salad image

Steps:

  • Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
  • Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Nutrition Facts : Calories 314 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

500g new potatoes
1 tbsp olive oil
squeeze of lemon juice
2 avocados
handful of toasted almonds
2 tubs mustard cress

PASTA SALAD WITH AVOCADO AND CHICKEN

Based on a Joy of Cooking recipe, I was looking for something to make with left-over rotisserie chicken and some avocado that needed to be used!

Provided by Linky

Categories     Poultry

Time 10m

Yield 2 serving(s)

Number Of Ingredients 13



Pasta Salad With Avocado and Chicken image

Steps:

  • Whisk together the oil, lemon juice, salt and pepper. Set aside.
  • Combine the rest of the ingredients in a bowl (not the lettuce/greens).
  • Add dressing, toss and serve.
  • Serve on bed of mixed greens.
  • Garnish with crumbled feta cheese (optional).

1 cup chicken, shredded (or cut into bite-side pieces)
1 avocado, diced (Hass avocado)
1 cup pasta, any small shape
1 cup grape tomatoes, halves
1/4 cup onion, diced (Valdelia onion)
2 garlic cloves, grated
1 tablespoon capers, drained
4 leaves basil (approximately, minced)
2 tablespoons olive oil (I used Black Olive Oil # 456736)
1/2 lemon, juice of
1 teaspoon lemon peel, grated
salt and pepper
2 -3 cups mixed greens (to serve salad on)

CHICKEN BREAST WITH AVOCADO SALAD

A satisfying solo salad that's superhealthy - great for a busy worknight supper

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8



Chicken breast with avocado salad image

Steps:

  • Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
  • Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.

Nutrition Facts : Calories 344 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.23 milligram of sodium

1 skinless chicken breast
2 tsp olive oil (1 for the salad)
1 heaped tsp smoked paprika
½ small avocado , diced
1 tsp red wine vinegar
1 tbsp flat-leaf parsley , roughly chopped
1 medium tomato , chopped
half small red onion , thinly sliced

AVOCADO CHICKEN SALAD

Easy, excellent chicken salad with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered. Saw online from Natasha's Kitchen site

Provided by Bonnie G 2

Categories     Salad Dressings

Time 30m

Yield 1 Side Dish, 6 serving(s)

Number Of Ingredients 10



Avocado Chicken Salad image

Steps:

  • Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
  • Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
  • Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
  • Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.
  • Recipe Notes.
  • *You can use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken.

Nutrition Facts : Calories 408.8, Fat 34.3, SaturatedFat 7.7, Cholesterol 46.7, Sodium 653.2, Carbohydrate 12.9, Fiber 6.1, Sugar 1.9, Protein 15.6

2 large cooked chicken breasts, shredded
2 large avocados
1 cup corn, from 1 cooked cob
6 ounces lean bacon, cooked and chopped
1/4 cup chives, chopped (or green onion)
2 tablespoons dill, chopped (to taste)
3 tablespoons lemon juice, freshly squeezed
3 tablespoons extra virgin olive oil
1 teaspoon sea salt (to taste)
1/8 teaspoon black pepper

POTATO SALAD WITH AVOCADO AND BACON

Potato and avocado salad with bacon.

Provided by emme0919

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 10



Potato Salad with Avocado and Bacon image

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
  • While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Sprinkle avocados with lemon juice and toss to coat.
  • Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
  • Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 19.8 g, Cholesterol 27.3 mg, Fat 38.2 g, Fiber 6 g, Protein 8.8 g, SaturatedFat 6.8 g, Sodium 547 mg, Sugar 1.8 g

12 each red potatoes, cubed
10 slices bacon
2 medium avocados, cubed
1 tablespoon lemon juice
¼ cup sliced green onions
4 tablespoons chopped fresh cilantro
1 pinch salt and ground black pepper to taste
¾ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

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From morethanmeatandpotatoes.com


CHICKEN, POTATO AND AVOCADO SALAD RECIPE - FOOD NEWS
Boil potatoes until just tender, 15-20 minutes. Drain and cool. Slice chicken and bacon into strips. Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp. Drain chicken and bacon on kitchen paper. Sprinkle avocado with lemon juice to prevent browning. Halve the potatoes and toss in the dressing with […]
From foodnewsnews.com


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