Lunch

Shredded Chicken Salad with Salsa and Avocado is for Lunch.

Shredded Chicken Salad with Salsa and Avocado takes 30 minutes to prepare.

Shredded Chicken Salad with Salsa and Avocado takes 20 minutes to cook.

Shredded Chicken Salad with Salsa and Avocado makes 1 servings.

The ingredients for Shredded Chicken Salad with Salsa and Avocado are:

4 ounces Chicken Breast (cooked), no skin, roasted
2 cup Garden Mix: Spinach, Romaine Lettuce, Red Leaf Lettuce
1 serving Avocado Fresh 2-3 thin slices
.5 cup Salsa

Seasonings:
Taco Mix
1 tbsp Chili powder
.25 tsp Garlic powder
.25 tsp Onion powder
.25 tsp Oregano, ground
.5 tsp Paprika
1.5 tsp Cumin seed
1 tsp Salt
1 tsp Pepper, black

Here is how you make Shredded Chicken Salad with Salsa and Avocado:

Pre-heat oven to 375 F.Mix all dry seasonings & coat chicken breast in rub. Coat cast iron skillet in non-stick cooking spray & heat over medium high heat. When warmed, add chicken breast.Sear chicken breat for 3-4 minutes on each side.When browned, transfer skillet to oven.Bake for 15-20 minutes or until breast is 165 degree temperature.Assemble the salad adding fresh slices of avocado or mash & mix with pico de gallo for dressing.Serving Size: 1 MealNumber of Servings: 1Recipe submitted by SparkPeople user PRYTANIAS.

The nutritional information for Shredded Chicken Salad with Salsa and Avocado is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 298.7

• Total Fat: 10.1 g
• Cholesterol: 70.2 mg
• Sodium: 3,079.2 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 9.4 g
• Protein: 32.2 g