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shredded chicken and avocado with Asian flavored dressing on a white plate shot from above
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5 from 3 votes

Easy Chicken Avocado Salad (Healthy & WW-Friendly)

This simple chicken avocado salad from Jacques Pepin is an easy healthy delicious way to use leftover rotisserie chicken
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Lunch, Main Course, Salad
Cuisine: American
Keyword: chicken avocado salad, easy avocado chicken salad, low carb chicken salad
Servings: 4
Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

  • 1 tablespoon sherry vinegar (I used red wine 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)
  • 12 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/salad greens on 4 plates. Divide the chicken avocado salad evenly among the 4 plates of greens.

Notes

Serving size: 1 chicken avocado salad (1/4th recipe)
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)

Recipe Notes & Variations

I reduced the oil from the original recipe to keep it lighter and increased the chicken to make it more filling.
  • Use any vinegar you like (red wine and rice vinegar both work well)
  • Swap scallions for finely chopped onion if needed
  • Add extra vegetables like bell peppers, celery or snow peas
  • Fresh mango makes a nice sweet contrast
  • For more heat, add extra hot sauce or jalapeños
  • This dressing also works well with turkey or pork
Tip: Shredded chicken works best here — it absorbs the dressing better than chopped pieces.

Nutrition

Serving: 1/4th recipe | Calories: 208kcal | Carbohydrates: 7g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 645mg | Potassium: 617mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1673IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg