Creamy Avocado Chicken Salad


Serves: 2
Total Calories: 32

Ingredients

1 cup cooked chicken breast (baked, grilled, boiled) or canned chunk chicken, drained and broken up with a fork
1 tablespoon finely minced onion
1 stalk celery chopped (very fine if for babies)
2 teaspoons Dijon style mustard
5 tablespoons
salt and pepper to taste

Directions:

Combine all ingredients, adding salt and pepper to taste. Eat on bread for a sandwich, or rollup, or serve on a bed of Boston lettuce with tomato wedges.

Nutritional Facts:

Serves: 2
Total Calories: 32
Calories from Fat: 7

This Creamy Avocado Chicken Salad recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom