Avocado Chicken Salad Recipe -

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Avocado Chicken Salad Recipe

A delicious lunch option for taking to work or school.

Prep Time20

Cook Time40

Total Time1

Course: Lunch, Main Course

Cuisine: American

Servings: serving

Calories: 655kcal

Preheat oven to 350 F.
Gather and measure all your ingredients.
½ lb. boneless, skinless chicken breast, 1½ cups cauliflower rice, 1½ cups sliced onions, 1½ cups sliced green bell pepper, ½ medium avocado, 2 tbsp. chopped parsley, ½ tsp. salt, 2 tsp. lemon juice, ½ tsp. paprika, ¼ tsp. chili powder, ¼ cup salsa, ¼ cup roasted red pepper
Blend the roasted red pepper with the paprika and chili powder in a blender or food processor until you have a pesto-like consistency.
½ tsp. paprika, ¼ cup roasted red pepper, ¼ tsp. chili powder
Coat chicken breast with the roasted red pepper and bake in the preheated oven for 20 minutes or until the chicken reaches 165 F. on a meat thermometer. Leave the oven on when the chicken is done for the peppers to go in after.
½ lb. boneless, skinless chicken breast, ¼ cup roasted red pepper
While the chicken bakes, toss the cauliflower rice with lemon juice. Simmer in a frying pan for 5 minutes and add half the parsley.
1½ cups cauliflower rice, 2 tsp. lemon juice, 2 tbsp. chopped parsley
Mash the avocado, add salt, pepper, 2 tablespoons of the onion, and the remaining parsley.
1½ cups sliced onions, ½ medium avocado, ½ tsp. salt, 2 tbsp. chopped parsley
Bake the remaining onions and peppers in the oven at 350 F. for 15 minutes with a spritz of oil. Place cauliflower rice in a bowl, top with onions, peppers, chicken, salsa, and avocado.
1½ cups sliced onions, 1½ cups sliced green bell pepper

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.