Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

Skip the bottled stuff, and dress this satisfying yet healthy chicken salad with our tangy avocado sauce.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

30 mins
2 hrs
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan cook orzo according to package directions, adding corn during the last 1 minute of cooking; drain. Rinse with cold water; drain well. Divide orzo evenly among four salad containers. Top evenly with chicken, tomatoes, and cilantro. Sprinkle with cheese. Cover and chill for 2 to 24 hours.

  • For dressing, in a blender or food processor combine avocado, water, finely shredded lime peel, lime juice, garlic, crushed red pepper, and salt. Cover and blend until smooth. Divide dressing evenly among four small containers. Cover and chill for 2 to 24 hours.

  • To serve, drizzle one dressing portion over one salad portion. Cover and shake to combine or toss with a fork to combine.

To Take:

To tote, place salad and dressing containers in an insulated bag with an ice pack.

Nutrition Facts

321 calories; fat 10g; cholesterol 65mg; saturated fat 3g; carbohydrates 30g; mono fat 4g; poly fat 1g; insoluble fiber 7g; sugars 3g; protein 30g; vitamin a 826IU; vitamin c 16.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 11.1mg; vitamin b6 0.7mg; folate 52.4mcg; vitamin b12 0.2mcg; sodium 439mg; potassium 544mg; calcium 90.9mg; iron 2mg.