As we know in the USA people like to eat salads and were very diet conscious. They used to be very careful with their figure and used to eat those things that have low fats and low calories. This is also very helpful for those who wanted to reduce wait and for those wanted to maintain their diet routine and is very useful for the skin and body . PESTO CHICKEN AVOCADO SALAD RECIPE
Easy to build with available shortcuts depending on how much you want to build from scratch.
It’s low carb/keto friendly and full of healthy fats from avocado, pine nuts, and pesto sauce.
filling! Enjoy a side salad with a main dish or have a hearty meal for a light lunch.
So today I am going to share with you guys the best recipe for Pesto Chicken Avacado Salad so that you can also enjoy the yummy taste of this dish.
1 pound boneless skinless chicken breast
1/4 teaspoon salt
1/4 cup sun-dried
chopped2 large avocados, peeled, deseeded, and sliced into 1/4-inch slices
Put the chicken breast into the pan.
Cover with cold water.
boil it over medium heat. Reduce heat.
Cover and cook for 10 to 12 minutes or until a thermometer inserted into the thickest part of the chicken registers 165°F.
put in a bowl. Shred with 2 forks. nice.
Drizzle chicken with dressing and a packet of salt.
Mix well. Add dried tomatoes. Mix well.
Place the vegetables into a bowl.
Enjoy the remaining salad dressing. Add toppings. Throw to coalesce.
Divide salad evenly among 4 plates.
Served with chicken salad and avocado slices.
This salad is incredibly easy to throw together. All you need is a good blender or food processor and about 10 minutes of your time – maybe a little more time if you need to prep the shredded chicken as well. That being said, even with the chicken this all comes together in under 30 minutes.