Guacamole Chicken Salad
2 full chicken breasts (can use precooked)
1 clove garlic, minced
2-4 plum tomatoes
1 small onion
3 stalks celery
1 cup walnuts
Salt and pepper, to taste
- Preheat oven to 350°F. Cut chicken breasts in half and bake for 20 minutes or until cooked through, with clear juices and no pink left inside. Cut chicken into cubes.
- While chicken is cooking, cut avocadoes in half and remove pulp; mash into paste. Add juice from the lime and the garlic.
- Cut tomatoes in half, remove seeds, then cube. Dice the onion and celery.
- Add chicken, tomatoes, onion and celery to avocado mixture. Add walnuts, then salt and pepper to taste.
Serves 4. Analysis per serving: 370 calories, 9g protein, 32g fat (4g saturated), 10g fiber,
18g carbohydrates, 120 mg sodium
Reprinted with permission from the California Walnut Commission (www.walnuts.org)