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Chicken and Avocado Salad

Yield: 4 portions


  • 4 cups mixed salad greens, torn in bite-sized pieces
  • 1 large tomato, cut in thin wedges
  • 1/2 cup sliced green onions (scallions)
  • 1/3 cup sliced black olives
  • 2 cooked boneless chicken breast halves (about 8 ounces) sliced
  • 1 fully ripened Mexican avocado, halved, pitted, peeled and cut in thin wedges
  • 1-1/4 cups prepared ranch dressing *


Place greens n a serving platter; top with tomato wedges, green onions and loives. Arrange chicken and avocado over greens. Drizzle with dressing. Serve with lime wedges, if desired.

* For an extra Mexican touch, stir 4 teaspoons lime juice and 1 tablespoon chopped cilantro into the dressing.

Additional Resources

Learn about Avocados.

Other recipes from Produce Pete.


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