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.
Servings 4 people
Calories 352kcal
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
Calories: 352kcal | Carbohydrates: 8g | Protein: 28g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Cholesterol: 84mg | Sodium: 419mg | Potassium: 570mg | Fiber: 4g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 17mg | Vitamin D: 0.02µg | Calcium: 33mg | Iron: 2mg