Ingredients
- 18 Bibb or Boston lettuce leaves
- 2 cups cooked roasted chicken, chopped (about 2 chicken breasts)*
- 2 fresh Hass avocados*, halved, pitted, peeled and cubed; divided
- 3/4 cup tomato, chopped
- 1/2 cup frozen corn, thawed
- 1/2 cup canned black beans, drained and rinsed
- 2 scallions, chopped
- 1 jalapeno, minced
- 1/4 cup nonfat plain Greek yogurt
- 2 Tbsp. fresh lime juice
- 1/8 teaspoon cumin
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Hot sauce, if desired
Instructions
- Combine chicken, one chopped avocado, tomato, corn, black beans, scallions and jalapeno in medium bowl.
- In a small mixing bowl, mash the remaining avocado and mix with Greek yogurt, lime juice, cumin, paprika and garlic powder. Season with freshly ground black pepper.
- Pour dressing into chicken salad and gently stir to combine.
- Spoon southwest avocado chicken salad into lettuce leaves. Gently fold lettuce as if eating a taco and devour.
- Drizzle with hot sauce, if desired
Notes
Heart-Check Recipe Certification does not apply to serving suggestions unless expressly stated
Nutrition Information Per Serving: Calories 230; Total Fat 12 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 7 g); Cholesterol 40 mg; Sodium 150 mg; Potassium 670 mg; Total Carbohydrate 14 g; Dietary Fiber 7 g; Sugars 2 g; Protein 19 g; Vitamin A 1890 IU; Vitamin C 17 mg; Calcium 55 mg; Iron 2 mg; Vitamin D 2 IU; Folate 102 mcg.
% Daily Value: Vitamin A 40%; Vitamin C 30%; Calcium 2%; Iron 10%
Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*a store-bought rotisserie chicken is a great time-saving option for this!
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
- Prep Time: 10 mins