Orange-Avocado Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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 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:
1. 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.
2. 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. Yield: 12 servings.
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