Avocado Ranch Chicken Salad
A touch of jalapeño and ranch dressing brings a tangy twist to this lunchtime favorite. Enjoy it atop a slice of whole-wheat toast for an open-face sandwich, or wrap it in a lettuce cup for a low-carb option.
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Equipment
- 1 Large bowl
- 1 cutting board
- 1 Sharp knife
- 1 Spoon or spatula
Ingredients
- 1 Avocado (ripe)
- ⅓ cup Ranch dressing
- 2 tbsp Jalapeno
- 1 tbsp Vinegar
- ¼ tsp Salt
- ¼ tsp Pepper
- 3 cups Cooked Chicken (shredded or chopped)
- ½ cup Celery
- ¼ cup Red onion
Instructions
- In a large bowl, scoop out the avocado and mash it until smooth.
- Add the ranch dressing, vinegar, salt, and pepper, and mix well.
- Finely chop the celery, red onion, and jalapeño, then add them to the bowl.
- Add the chopped or shredded chicken and mix with a spatula until well combined.
- Serve at room temperature or refrigerate for about 2 hours until chilled.
Nutrition Facts
Avocado Ranch Chicken Salad
Amount per 1 Serving
Calories
352
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
9
g
Cholesterol
84
mg
28
%
Sodium
419
mg
18
%
Carbohydrates
8
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
28
g
56
%
Vitamin D
0.02
µg
0
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
Potassium
570
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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