Who doesn’t crave salad during the summertime? Am I right?
I know I do anyways.
There’s just something about a fresh salad, hot weather, and sunny days that just works perfectly together.
Lately, Alyssa and I have been obsessed with this southwest avocado chicken salad recipe. Gah, we’re in love with the crunchiness of the peppers, the creaminess of the avocado, and the hint of spiciness from the seasoning.
Honestly, just looking at these pictures makes me wish I had some in my fridge right now. And leftovers aren’t out of the question either, because this salad recipe makes 12 servings.
- 2 whole medium avocados cubed (360g)
- 1½ Tbsp fresh lime juice
- 2 Cups (450g) chopped chicken breast
- ¼ Cup (15g) green onions
- 2 Tbsp (30g) light mayonnaise
- 1½ Tbsp of fresh lime juice
- ¾ Cup (130g) diced orange bell peppers
- ½ Cup (100g) diced grape tomatoes
- ⅓ Cup (5g) fresh cilantro
- ¼ tsp cumin
- ⅛ tsp chili powder
- Crushed black pepper and salt to taste
- *Fresh jalapeno as an optional ingredient for some kick
- In a medium sized bowl add and stir:
- (2) whole medium avocados cubed (360g)
- (1½) Tbsp fresh lime juice
- In a large bowl add:
- (2) Cups (450g)chopped chicken breast
- (1/4) Cup (15g) green onions
- (2) Tbsp (30g) light mayonnaise
- (1½) Tbsp of fresh lime juice
- Mix gently
- Now add in:
- (3/4) Cup diced orange bell peppers
- (1/2) Cup diced grape tomatoes
- As well as the bowl of avocado and lime juice from earlier
- (1/3) Cup (5g) fresh cilantro
- (1/4) tsp cumin
- (1/8) tsp chili powder
- Crushed black pepper and salt to taste
- Mix until combined
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