Italian Chicken Avocado Salad

Prep Time:
15 minutes
Cook Time:
2 minutes
2 servings

Healthy Cooking from H-E-B


2H-E-B Fully Cooked Italian Seasoned Boneless Skinless Chicken Breasts,

•juice of 1 lemon,


3c.H-E-B Spring Mix,

1c.H-E-B Champange Tomatoes, cut in halves,

1/4c.H-E-B Reduced Fat Feta Cheese Crumbles,

2tsp. each:Central Market Rosemary Olive Oil & Red Wine Vinegar,


1Heat the 2 chicken breasts in the microwave for 3 minutes or until thawed. Thin slice the chicken and set aside.

2Combine the lemon juice and avocado sliced in a small bowl and toss gently to coat; set aside.

3Layer the spring mix, avocado slices with lemon juice, tomato halves and sliced chicken on a salad platter or on 2 plates. Top the salad with the feta cheese. Combine the Rosemary olive oil and red wine vinegar in a small bowl and drizzle over the salad.

Nutritional Information

Calories: 420, Total Fat: 19g, Cholesterol: 115mg, Sodium: 290mg, Carbohydrates: 13g, Dietary Fiber: 6g, Sugar: 5g, Protein: 29g

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