Guacamole Chicken Salad

Guacamole Chicken Salad

3 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Recipe by  California Walnut Board

“This simple chicken salad with California walnuts and guacamole makes a yummy lunch or easy dinner.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Cut chicken breasts and cook in the oven at 350 degrees F for 20 minutes or until done. Cut chicken into cubes.
  2. While chicken is cooking, cut avocados in half and remove insides. Mash avocado meat into a paste. Add juice from 1 lime, and garlic. Cut plum tomatoes removing seeds and then cube. Dice the small onion and celery.
  3. Add chicken, tomatoes, onion, and celery to the avocado mixture. Add walnuts for the extra crunch and flavor. Salt and pepper to taste.

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Reviews (3)

Rate This Recipe
Empress Jo
13

Empress Jo

I agree with the other review---this dish is bland at best. I also skipped the walnuts but added some red pepper, hot sauce, spicy mustard, worcestershire sauce, and loads of fresh ground pepper. We ate it like guacamole with chips but it was still disappointing. Will not make this recipe again.

Momeramas
11

Momeramas

As written, pretty bland. I added hot sauce, garlic salt and served with salsa. Even at that, only okay, maybe 3 stars. Will not be making this again. Did not care for the walnuts; did not seem to really go with the salad.

MCANDEE
9

MCANDEE

I was a little worried by the reviews, but all of the ingredients worked for the cleanse I'm doing so I figured what the hell... Turned out to be pretty good! I sprinkled the chicken with dried garlic, salt, and pepper before cooking, excluded the tomatoes (due to cleanse), and served in romaine leaves. My boyfriend liked it too!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 34.6 g
  • 53%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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