Chopped Chicken Garden Salad w/ Spicy Avocado Dressing
Prep time
Total time
A light refreshing garden salad chock full of chicken, fresh vegetables and topped with a spicy, healthy avocado dressing.
Serves: 4 servings
  • 1 avocado, peeled, seeded
  • 1 jalapeno, peeled, seeded
  • 1 clove garlic
  • 2 tbsp. lime juice
  • 1 bunch cilantro
  • 2 tbsp. greek yogurt, plain, non-fat
  • ¼ cup non-fat milk
  • 8 cups romaine lettuce, chopped
  • 1 cup tomatoes, seeded, chopped
  • 1 cup cucumber, chopped
  • 1 cup sweet bell pepper, chopped
  • ½ cup carrots, grated
  • ¼ cup scallions, chopped
  • 16oz chicken, skinless, boneless, cooked, chopped
  1. In a blender add avocado, jalapeno, garlic lime juice, cilantro, greek yogurt and milk. Process until smooth. Add more milk to make it runnier. Place in the refrigerator until ready to use.
  2. Between four plates, evenly divided lettuce, tomatoes, cucumber, bell pepper, carrots, scallions and chicken. Top with dressing.

Calories maybe less depending on how much dressing you use. The recipe makes 1½ cups. I had a lot left over.270, Fat: 9.7, Cholesterol: 65, Sodium: 119, Potassium: 1034, Carbs: 19, Fiber: 8, Sugar: 2.3, Protein: 32
Nutrition Information
Serving size: ¼ pf the recipe
Recipe by PB + P Design at