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Nutrition Facts
Serving Size 352 g
(Approx. 2 Servings)
Amount Per Serving
Calories 340 Calories From Fat 160
% Daily Value*
Total Fat 17 g 27%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 260 mg 11%
Total Carbohydrate 13 g 4%
Dietary Fiber 6 g 25%
Sugars 5 g
Protein 35 g
Vitamin A 15% Iron 8%
Vitamin C 40% Calcium 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.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Italian Chicken Avocado Salad
Prep Time
15 minutes
Cook Time
2 minutes
Total Time
17 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

2 H-E-B Seasoned Boneless Skinless Chicken Breast Italian Style
1 lemon, juiced
1/2 large large hass avocado, cut in slices
3 cup(s) H-E-B Baby Spring Mix
1 cup(s) H-E-B Champagne Sweet Tomatoes, cut in halves
1/4 cup(s) H-E-B Reduced Fat Crumbled Feta
2 Tsp Central Market Lemon Infused Extra Virgin Olive Oil
2 Tsp H-E-B Red Wine Vinegar
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Instructions

1
Heat the 2 chicken breasts in microwave for 3 minutes or until thawed.
2
Thin slice the chicken and set aside.
3
Combine lemon juice and avocado slices in a small bowl and toss gently to coat; set aside.
4
Layer spring mix, avocado slices with lemon juice, tomato halves and sliced chicken on a salad platter or on 2 plates.
5
Top salad with feta cheese.
6
Combine lemon Infused olive oil and red wine vinegar in a small bowl and drizzle over salad.

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