Chicken Avocado Salad

WW Recipe of the Day: Low Carb Chicken Avocado Salad
(208 calories | *4 WW Freestyle SmartPoints)

This chicken avocado salad is another easy, healthy and delicious recipe, perfect for using up leftover cooked chicken. It’s from The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort (affiliate link) by Jacques Pépin. In the recipe’s notes, Jacques says that this chicken avocado salad is a great way to use leftover chicken. I couldn’t agree more.

Chicken Avocado Salad

The tasty salad dressing would be delicious with leftover roast turkey or pork too.
 

The Skinny on Chicken Avocado Salad

The only change I made was to cut back on the oil from 3 tablespoons to 1, to make it a little more Weight Watchers friendly.

You’ll want to Shred the chicken rather than cutting it with a knife. It looks nicer and the meat will absorb the dressing better.

Each serving of this yummy chicken avocado salad has 208 calories, *5 Weight Watchers PointsPlus, *4 WW Freestyle SmartPoints.

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And if you are not sure about the best way to cube an avocado, there’s a helpful video at the end of this post. Enjoy!

If you’ve made this low carb Chicken Avocado Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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5 from 1 vote

Jacques' Chicken Avocado Salad

This simple chicken avocado salad from Jacques Pepin is an easy healthy delicious way to use leftover rotisserie chicken

Prep Time15 mins

Cook Time0 mins

Total Time15 mins

Servings (adjustable): 4

Calories: 208

Author: Martha McKinnon | Simple Nourished Living

Ingredients

• 1 tablespoon sherry vinegar
• 1 tablespoon soy sauce
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon Tabasco sauce
• 3 scallions, finely minced (1/2 cup)
• 8 ounces shredded cooked lean chicken
• 1 small ripe avocado, cubed
• 12 leaves lettuce or other greens

Instructions

• In a large bowl, stir together the vinegar, soy sauce, oil, sugar, Worcestershire sauce, salt and Tabasco sauce until well blended. Stir in the scallions.
• If the chicken is cold, warm it gently in the microwave for 20 to 30 seconds to take the chill off. Add the shredded chicken to the dressing and toss well to combine.
• Add the avocado cubes and toss gently.
• Arrange lettuce on 4 plates. Divide the chicken avocado salad evenly among the 4 plates of greens.

Recipe Notes

Weight Watchers PointsPlus: *5

Weight Watchers Freestyle SmartPoints: *4

Nutrition Facts

Jacques' Chicken Avocado Salad

Amount Per Serving (1 /4th recipe)

Calories 208 Calories from Fat 117

% Daily Value*

Fat 13g20%

Carbohydrates 7g2%

Fiber 4g16%

Protein 18g36%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Lunch, Main Course, Salad

Cuisine: American

Keyword: easy avocado chicken salad, low carb chicken salad

Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

Source: Slightly adapted from The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort (affiliate link) by Jacques Pépin

Watch How to Cut an Avocado:

If you liked this recipe for chicken avocado salad, check out my eCookbook: Favorite Ways to Use Rotisserie Chicken that’s included with my ecookbook bundle:

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