Chicken salad is a dish anyone can make and everyone will enjoy. This recipe is low-effort, ready in only 20 minutes. Serve it in an avocado, and no need to do the dishes either. A perfect meal! Adding a handful of pistachios to the classic chicken, avocado, corn trio seals the deal. This will be the only chicken salad you'll make from now on.
Total Time
20min
4.8
6 Ratings
Author: Recetas Fáciles de Irene
Servings:
2
Ingredients
•
1
Avocado
•
1
Boneless, Skinless Chicken Breast
•
1
Carrot
•
1
Onion
•
1
handful
Pistachios
•
to taste
Salt
•
to taste
Freshly Ground Black Pepper
•
as needed
Olive Oil
•
to taste
Lemons
•
1
handful
Corn Kernels
•
2
Tbsp
Mayonnaise
•
1
tsp
Yellow Mustard
Cooking Instructions
1.
Dice the Carrot (1) and Onion (1). Chop the Pistachios (1 handful).
2.
Halve the Boneless, Skinless Chicken Breast (1) and season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
3.
Pan-fry the chicken breast with a bit of Olive Oil (as needed). Once cooked, remove and let cool before cutting in small bites.
4.
Open the Avocado (1), remove and the seed and spoon out the avocado. To avoid the shells turning black, you can rub the insides of the avocado peels with a lemon.
5.
Cut the avocado into small bites. Place in a bowl and add juice from the Lemons (to taste). Mix in the carrot, onion, chicken, Corn Kernels (1 handful) and chopped pistachios.
6.
In a small bowl mix Mayonnaise (2 Tbsp), Yellow Mustard (1 tsp) and mix together.
7.
Pour the sauce over the salad and mix together. Finally, fill the avocado skins with the salad and serve.
Nutrition Per Serving
CALORIES
551
FAT
37.2 g
PROTEIN
26.8 g
CARBS
34.4 g
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