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Beet, Avocado, and Chicken Salad
Healthy yet nourishing and satisfying! Make this salad as a light lunch or dinner.
Yield:
2
Prep Time:
10
minutes
mins
Total Time:
10
minutes
mins
Author:
Yvette Marquez
Course:
Appetizer, Side Dish
Cuisine:
American
Ingredients
1
bag
spring mix salad
2
beets
,
cooked and sliced
1
avocado
,
ripe yet firm, peeled, pitted, and sliced
kosher salt
freshly ground black pepper
crumbled queso fresco
dry roasted pepitas
olive oil
,
for drizzling
Lime
,
for drizzling (optional)
1
big
cooked chicken breast
,
sliced
Instructions
Place salad on a large platter.
Add beets and avocado slices, and season with salt and pepper.
Top with queso fresco and pepitas.
Lightly drizzle with olive oil and lime juice, if using and serve immediately.
Notes
I tend to buy vacuum-packed
cooked beets
for this salad for convenience's sake.
Nutrition
Calories:
434.13
kcal
,
Carbohydrates:
22.99
g
,
Protein:
9.96
g
,
Fat:
36.73
g
,
Saturated Fat:
7.41
g
,
Cholesterol:
15.72
mg
,
Sodium:
254.11
mg
,
Potassium:
956.05
mg
,
Fiber:
10.27
g
,
Sugar:
7.36
g
,
Vitamin A:
1005.68
IU
,
Vitamin C:
37.16
mg
,
Calcium:
169.19
mg
,
Iron:
2.21
mg