Guacamole Walnut Chicken Salad

Guacamole Walnut Chicken Salad

4 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Recipe by  California Walnut Board

“This fresh salad with California walnuts makes a delicious 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 (4)

Rate This Recipe
kh22
13

kh22

I altered the amount of ingredients to my taste (more garlic, less lime) but I was really impressed with this! I will definitely be making it again. Great healthy substitute for chicken salad w mayo!

wofeswife
9

wofeswife

The celery was a big mistake.So second time I made this I omitted it.Also very good w/raisins if you leave out the tomato,the childern all really loved this version .

hprinz
6

hprinz

Loved this recipe!! Great recipe to prepare ahead of time and have ready for dinner. I added yellow raisiens and only used two stalks of celery. I also cooked the chicken in a pan (cut the chicken into small cubes first) and cooked it with the garlic and some cumin, garlic powder, cayenne pepper and balsamic. Let the chicken cool and then mixed it into the rest of the ingriediants. I also added a tablespoon of honey mustard dressing to the mix. Yum yum!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 35.9 g
  • 55%
  • Carbs
  • 19.4 g
  • 6%
  • Protein
  • 19.5 g
  • 39%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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