- 4 cups green leafy lettuce, or to taste
- 1 1/2 cups thinly sliced cooked chicken breast
- 1 cup sliced black olives
- 1/2 cup thinly sliced green bell pepper
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup diced red onion
- Dressing:
- 1/3 cup vegetable oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon chopped garlic, or more to taste
- 1 avocado - peeled, pitted, and thinly sliced
- Combine lettuce, chicken, black olives, green bell pepper, red bell pepper, and red onion together in a bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes.
- Mix oil, red wine vinegar, lemon juice, sugar, salt, pepper, and garlic in a container with lid; cover and shake until well combined. Refrigerate until chilled, about 30 minutes.
- Mix avocado into salad. Shake dressing and drizzle over salad; toss lightly.
04/23/2018
recipepes.com
Chicken Salad Avocado, recipe
PT15M
PT1H
5
455 calories
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