Chicken Avocado Salad




Peel and slice 1 avocado, reserving half of the slices for salad. Arrange 1½ cups arugula and/or spinach leaves and ¼ cup Italian parsley sprigs on a dinner plate. Top with avocado slices and ¼ cup each sliced grapes and thinly sliced red onion. Add 6 ounces shredded cooked chicken. Sprinkle with 2 tablespoons toasted whole walnuts and drizzle with 2 tablespoons bottled olive-oil-and-vinegar dressing. Season to taste with salt and pepper.
Makes 1 serving.

Nutrition Per Serving

573 g Calories, 30 g Fat, 5 g Saturated Fat, 0 g Trans Fat, 145 mg Cholesterol, 426 mg Sodium, 20 g Carbs, 10 g Fiber, 5 g Sugar, 59 g Protein
© 2016 Marsh Supermarkets, Inc.