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.
Recipe Notes
Recipe Notes, Variations & Substitutions
I cut back on the oil called for from 3 tablespoons to 1, to make it a little more Weight Watchers friendly. I also increased the amount of chicken breast from 8 to 12 ounces, since it is a Zero Points food on Weight Watchers.No Sherry Vinegar? Use whatever vinegar you like best. I usually use red wine vinegar but rice wine vinegar would be another nice choice.No Green Onion? Substitute the same amount of finely chopped red onion, white onion or yellow onion. More Vegetables? You can bulk up this chicken salad with more chopped vegetables. Red bell pepper, snow peas, and celery are a few of my personal favorites. I also like the addition of chopped fresh cilantro. Fruit? Chopped fresh mango would be a lovely addition.Spicier? Add more hot sauce and/or chopped or sliced fresh jalapeno peppers or pickled jalapeno peppers.Different protein? The tasty salad dressing would be delicious with leftover roast turkey or pork too.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.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Jacques' Chicken Avocado Salad
Amount Per Serving (1 /4th recipe)
Calories 208Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 7g2%
Fiber 4g16%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.