CHICKEN QUINOA SALAD
We pile our favorite gyro fixin's into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It's a must here, too. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.
Nutrition Facts : Calories 341 calories, Fat 19g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 590mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
QUINOA SALAD WITH CHICKEN, ALMONDS AND AVOCADO
Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad -tasty warm, at room temperature or cold - is a great way to use up leftover or rotisserie chicken. It's perfectly satisfying without the chicken, too, if you're vegetarian.
Provided by Genevieve Ko
Categories grains and rice, salads and dressings, appetizer, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
- Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
- Divide the salad among dishes and top with the chopped almonds and avocado.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 23 grams, Carbohydrate 57 grams, Fat 29 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 563 milligrams, Sugar 11 grams, TransFat 0 grams
MEXICAN CHICKEN QUINOA SALAD
A quick and easy way to make a delicious healthy meal!
Provided by Deemcgee
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
- Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.5 g, Cholesterol 35 mg, Fat 11.3 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 2.3 g, Sodium 911.9 mg, Sugar 6 g
GRIDDLED CHICKEN WITH QUINOA GREEK SALAD
A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
- Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
- Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium
CHICKEN, SESAME AND QUINOA SALAD
This delicious, colorful salad is a great way to introduce whole grains to your kids!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the quinoa according to package directions, set aside to cool.
- Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
- Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.
Nutrition Facts : Calories 250 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 470 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 14 grams
CHICKEN QUINOA SALAD
I threw this recipe together based off a pasta salad I liked. I wanted something with quinoa to make it a little healthier. Very delicious!
Provided by Mendy
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork.
- Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 22 g, Cholesterol 37.9 mg, Fat 16.5 g, Fiber 3.3 g, Protein 19.4 g, SaturatedFat 3.2 g, Sodium 473.1 mg, Sugar 0.8 g
WARM QUINOA AND CHICKEN SALAD
Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This one-pan recipe comes from our book "One Pot."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes. Add quinoa, chicken, lemon zest, and the water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
- Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley, and season with salt and pepper. Sprinkle with scallion greens and drizzle with oil.
QUINOA SALAD WITH WINTER VEGGIES AND BUFFALO CHICKEN SAUSAGE
This hearty grain salad with browned sausage, carrots, and butternut squash is tossed with quinoa for a delicious all-in-one meal.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 8
Number Of Ingredients 13
Steps:
- Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
- While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
- Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
- In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 18.5 g, Cholesterol 30.6 mg, Fat 11.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 3.2 g, Sodium 547.1 mg, Sugar 2.8 g
CHILE-RUBBED CHICKEN BREAST WITH KALE, QUINOA AND BRUSSELS SPROUTS SALAD
Provided by Marcela Valladolid
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat.
- Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.
- Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing.
- In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper.
- In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
- Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately.
SWEET POTATO, QUINOA AND EDAMAME SALAD WITH MISO DRESSING AND PAN FRIED CHICKEN
Categories Lunch
Number Of Ingredients 18
Steps:
- Preheat oven to 200°C (390ºF). Mix 2 heaped tablespoons miso paste and olive oil together to form a paste. Toss with the sweet potato in a large bowl, until well-coated. Place sweet potato onto a baking tray lined with baking paper. Season. Roast for 20 minutes or until tender. Set aside. If using unshelled edamame, squeeze the beans from their pods. Blanch shelled edamame in boiling water for 5 minutes. Drain and allow to cool. Add edamame to the roasted sweet potato. Combine quinoa and 3 cups of water in a saucepan. Bring to the boil, cover and simmer for 5 minutes. Remove from heat and stand, covered, for ten minutes or until water has been absorbed. Spread quinoa out on a tray and set aside for ten minutes to dry. Add to the sweet potato and edamame, along with the coriander and sesame seeds. ⦠Reserve â of the undressed Sweet potato, quinoa and edamame salad (about 4 cups) for the Sweet potato and quinoa fritters. Meanwhile, make miso dressing. Place dressing ingredients in a small saucepan and warm over a low heat, stirring, until miso and honey are dissolved (1â2 minutes). Set aside to cool. Drizzle dressing over the remaining salad, and toss gently. Scatter with extra sesame seeds and extra coriander
PERUVIAN CHICKEN, AVOCADO & QUINOA SALAD
Fed up with pasta salad? This gluten-free alternative is packed with lean protein from the chicken, and healthy, heart-friendly fats from the avocado
Provided by Justine Pattison
Time 30m
Number Of Ingredients 10
Steps:
- Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.
- While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.
- Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.
- Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
- Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.
Nutrition Facts : Calories 512 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
JAMIE OLIVER'S BLACKENED CHICKEN WITH SAN FRAN QUINOA SALAD
I LOVE this salad (though I omit the watercress and chili peppers)! The recipe is taken directly from Jamie Oliver's website.
Provided by JEBO5326
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the quinoa into the pan and generously cover with boiling water and the lid.
- Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
- On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
- Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly • Peel and cut the mango into chunks.
- Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
- Sprinkle the mango chunks and cooked peppers over the quinoa • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad • Slice up the chicken, toss the slices in any juices and add to the salad • Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress • Serve with dollops of yoghurt.
Nutrition Facts : Calories 732.9, Fat 31.9, SaturatedFat 7.6, Cholesterol 77.1, Sodium 268.8, Carbohydrate 78.5, Fiber 13.7, Sugar 17.9, Protein 38.9
MEXICAN QUINOA AND CHICKEN SALAD
Steps:
- In a medium saucepan, combine the quinoa and 1 cup water. Bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, still covered, for 12 minutes.
- Stir in the corn. Simmer, covered, for 3 to 4 minutes, or until the water is absorbed, the quinoa is translucent and tender, and the corn is crisp-tender. Remove from the heat. Set aside.
- In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water. Set aside.
- In a salad bowl, toss together the chicken, bell pepper, tomatoes, green onions, and jalapeño. Add the quinoa mixture, tossing to combine. Drizzle with the lime juice mixture, tossing to combine.
- Place the lettuce leaves on plates. Spoon the salad onto the lettuce.
- Cook's Tip on Quinoa
- Mildly flavored and high in protein, quinoa is nutritious and cooks quickly. Try it in place of rice or couscous in recipes or as a side dish. Often called a supergrain, quinoa is covered with a bitter-tasting coating of saponin, a harmless naturally occurring substance. If the quinoa is not prerinsed, put it in a fine-mesh sieve and rinse it under cold running water to be sure to get rid of the coating.
- Nutrition Information
- (Per serving)
- Calories: 277
- Total fat: 4.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 1.5g
- Cholesterol: 66mg
- Sodium: 91mg
- Carbohydrates: 28g
- Fiber: 4g
- Sugars: 5g
- Protein: 31g
- Calcium: 38mg
- Potassium: 732mg
- Dietary Exchanges
- 1 1/2 starch
- 1 vegetable
- 3 very lean meat
CHILE-RUBBED CHICKEN BREAST WITH KALE, QUINOA AND BRUSSELS SPROUTS SALAD
Categories Chicken Leafy Green Side Fry
Number Of Ingredients 14
Steps:
- Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat. Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat. Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing. In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper. In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper. Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve.
LTF DTOX: MEDITERRANEAN CHICKEN QUINOA SALAD
D.TOX-friendly quinoa veggie salad with chicken. Serve warm or cold over a bed of baby spinach.
Provided by Stacey
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water and garlic in a pot over high heat. Bring to a boil. Stir in quinoa; reduce heat to medium-low. Cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Scrape quinoa into a large bowl. Stir in chicken, green bell pepper, red onion, olives, parsley, chives, and salt.
- Mix lemon juice, olive oil, and vinegar together in a separate bowl. Drizzle dressing over the quinoa mixture; stir until salad is evenly mixed.
Nutrition Facts : Calories 373.1 calories, Carbohydrate 24.8 g, Cholesterol 55 mg, Fat 19.2 g, Fiber 3.2 g, Protein 25 g, SaturatedFat 3.4 g, Sodium 430.7 mg, Sugar 2.5 g
CHICKEN, POMEGRANATE & CASHEW QUINOA SALAD RECIPE - (4.6/5)
Provided by Gerry
Number Of Ingredients 23
Steps:
- In a small bowl combine lemon juice, sea salt, paprika and pepper. Whisk until combined. Place tempeh, chick'n or chicken in a shallow dish and pour the mixture over. Set aside for 15 minutes. In a grill pan or indoor grill, cook until golden brown and cooked through. Allow to cool slightly and cut into thin strips. Meanwhile, make dressing by combining all ingredients in a small bowl and whisking together. In a large bowl combine greens, quinoa, red onion, pomegranate and cashews. Toss until combined. Divide mixture between four plates and top with chick'n and avocado. Drizzle with dressing and serve. Notes
QUINOA AND ARUGULA SALAD WITH CHICKEN
An easy and healthy main-dish arugula salad inspired by the signature salad at La Boulange in Palo Alto, California.
Provided by adsomers
Categories Arugula Salad
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
- Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
- Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
- Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
- Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 66.7 g, Cholesterol 65.9 mg, Fat 17.6 g, Fiber 9.7 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 732.8 mg
QUINOA SALAD WITH CHICKEN AND BLACK BEANS
Quinoa is native to South America; in this recipe it is paired with other native produce - corn and black beans. Recipe is from Canadian Living.
Provided by Deantini
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
- Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
- Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.
- Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes.
- Transfer to large bowl. Add quinoa, cilantro and lime juice; toss to combine.
CHICKEN CAPRESE QUINOA SALAD
Steps:
- Combine the quinoa ingredients in a slow cooker and turn on. If you do not have a slow cooker, you can cook your quinoa the traditional way on the stovetop. While quinoa is cooking, combine pesto ingredients in a food processor and blend for about 2 minutes, scraping down the sides every 30 seconds. Once the pesto is prepared, prep your remaining salad ingredients (cutting tomatoes, shredding chicken, cubing the mozzarella.) If you happen to be able to find fresh Mozzarella definitely give that a try! When quinoa is done cooking, let cool for about 10 minutes in a separate bowl (you don't want the mozzarella to get all melted when combining.) Add pesto to the quinoa and toss until quinoa is completely coated. Lastly, add in tomatoes, chicken, mozzarella and salt. Toss to combine. This salad tastes great served cold. I like to refrigerate it for at least an hour before serving, but if you'Âre really hungry, it's OK to eat it warm. Hope you enjoy!
COLD CHICKEN QUINOA AVOCADO SALAD
This is a summer-favorite of my family. It has a great fresh flavor and is so easy for a weeknight meal. The avocado is a fun alternative to a mayo dressing. Serve alone, on top of lettuce, or in a whole wheat pita.
Provided by Sroch
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool quinoa to room temperature, about 30 minutes.
- Mix mashed avocado, cilantro, lime juice, salt, and pepper together in a bowl until dressing is smooth.
- Combine quinoa, chicken, tomatoes, and scallions in a bowl; add avocado dressing and toss to coat.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 17.7 g, Cholesterol 56.8 mg, Fat 16.5 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 3 g, Sodium 83.6 mg, Sugar 1.8 g
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