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Orange-Avocado Chicken Salad

Orange sections and avocado slices surround this hearty salad, making for a pretty presentation. It's a refreshing summer main dish for both lunch and dinner. —Shelia Garcia, Mantachie, Mississippi
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1/4 cup lime juice
  • 2 teaspoons salt, divided
  • 4 cups cubed cooked chicken
  • 2 cups frozen peas, thawed
  • 1 cup coarsely chopped carrots
  • 1/2 cup thinly sliced celery
  • 1/3 cup minced fresh parsley
  • 1 cup mayonnaise
  • 3 tablespoons orange juice
  • 1/4 teaspoon pepper
  • Torn salad greens
  • 6 medium navel oranges, peeled and sectioned
  • 4 medium ripe avocados, peeled and sliced
  • 1/4 cup thinly sliced green onions

Directions

  • In a small bowl, combine lime juice and 3/4 teaspoon salt; cover and refrigerate. In a large bowl, combine the chicken, peas, carrots, celery and parsley. Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour.
  • Place greens on a serving platter or individual plates. Top with chicken salad; arrange orange sections and avocado slices around salad. Sprinkle with green onions. Drizzle with lime juice mixture.
Nutrition Facts
1 cup: 385 calories, 28g fat (4g saturated fat), 48mg cholesterol, 577mg sodium, 18g carbohydrate (10g sugars, 6g fiber), 17g protein.

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