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Guacamole Chicken Salad - FULL CAL

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Course: Main Meals
Keyword: Week 13
Cooking Method: Stovetop
Recipe Type: Poultry, Salads
Servings: 3 servings
Calories: 556kcal

Ingredients

  • 18 oz chicken breasts boneless, skinless
  • 2 tsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 small avocado ripe, (mine weighed about 9 oz, peeled & pitted)
  • 3 tbsp Primal Kitchen mayonnaise
  • ¼ cup lime juice
  • ¼ cup red or white onion minced
  • ¼ cup cilantro roughly chopped
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • Pinch crushed red pepper optional
  • 2 cups celery diced
  • 2 cups yellow pepper diced

Instructions

  • PREHEAT a large skillet or grill pan over medium-high heat.
  • RUB the chicken breasts with olive oil and season with salt and pepper.
  • COOK the chicken for about 6-8 minutes per side (depending on thickness), then remove from heat and allow to cool slightly. Dice when cool enough to handle.
  • IN a large bowl, mash the avocado with the mayonnaise, lime juice, onion, cilantro, and seasonings.
  • FOLD in the diced celery, bell pepper, and chicken.
  • MIX until well coated and refrigerate.

Nutrition

Calories: 556kcal | Carbohydrates: 22g | Protein: 45g | Fat: 35g | Fiber: 10g | Net Carbs: 12g