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CONFETTI CHICKEN SALAD
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  • Cook Time

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Recipe Provided By

Marinated cooked chicken, peppers and onions are tossed with rice and Fresh California Avocados for a colorful cold salad.

Ingredients

  • 0.250 ¼ cup
    fresh lime juice
  • 3.000 3 Tbsp.
    olive oil
  • 1.000 1
    clove garlic, crushed
  • 1.000 1 tsp.
    chili powder
  • 0.250 ¼ tsp.
    salt
  • 2.000 2 cups
    cooked and cubed chicken
  • 1.000 1
    red bell pepper, cut into thin strips
  • 0.333 ⅓ cup
    sliced green onions, including tops
  • 2.000 2 Tbsp.
    chopped fresh cilantro or parsley
  • 2.000 2
    jalapeño peppers, stemmed, seeded and minced
  • 3.000 3 cups
    cooked rice, cooled
  • 2.000 2
    ripe, Fresh California Avocados, seeded, peeled and cut into chunks

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Instructions

  1. Blend lime juice, oil, garlic, chili powder and salt in large bowl.
  2. Add chicken, red pepper, onions, cilantro and jalapeño peppers.
  3. Cover and refrigerate 2 to 3 hours.
  4. Add rice and avocado chunks; toss lightly, and serve.

Serving Suggestions:
Garnish with tomato wedges if desired.

Beverage Pairings:
Try with a glass of White Zinfandel.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information Per Serving: Calories 300; Total Fat 21 g (Sat 5 g, Trans 0 g, Poly 1 g, Mono 8 g); Cholesterol 55 mg; Sodium 840 mg; Potassium 99 mg; Total Carbohydrates 8 g; Dietary Fiber 1 g; Total Sugars 2 g; Protein 19 g; Vitamin A 1128 IU; Vitamin C 68 mg; Calcium 6 mg; Iron 0 mg; Vitamin D 0 IU; Folate 10 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 25%; Vitamin C 110%; Calcium 0%; Iron 2%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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