Avocado Chicken Salad with Jicama and Banana Peppers

• 份量: 4 servings
• 總時間: 20 minutes

食材

1½ ripe avocado, halved and pitted

3 tablespoons buttermilk

3 tablespoons sour cream

1½ tablespoons jarred banana pepper ring

1 teaspoon table salt

½ teaspoon pepper

½ teaspoon granulated garlic

½ teaspoon onion powder

3 cups chicken, cut into ½-inch pieces

5 ounces jicama, peeled and cut into ½-inch pieces (1 cup)

¼ cup jarred banana pepper ring, chopped

¼ cup finely chopped red onion

1 tablespoon chopped fresh chive

1 tablespoon fresh dill

步驟

Note: Garlic powder can be used instead of granulated garlic. Because the salt content of the chicken will depend on how it was prepared, season the chicken salad to taste at the end of cooking. This recipe can be doubled, if desired. Serve the salad in a sandwich or on a bed of greens.

FOR THE DRESSING: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer dressing to large bowl.

FOR THE SALAD: Add chicken to dressing and stir until all pieces are evenly coated. Add jicama, banana peppers, red onion, chives, and dill and stir to combine. Season with salt and pepper to taste. Serve, or cover and refrigerate for up to three days.

營養

• 卡路里: 342
• 總脂肪: 20 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 10 g
• 反式脂肪: 0 g
• 膽固醇: 85 miligrams
• 鈉: 607 miligrams
• 總碳水化合物: 5 g
• 總糖: 3 g
• 蛋白質: 29 g