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Follow The Nurse Nutritionist

Chicken Salad with Avocado


2 grilled seasoned organic chicken breasts
2 cups chopped salad greens
1/3 cup chopped walnuts
1 nectarine
1 small avocado
2 Tbsp champagne vinaigrette dressing
2 gluten free burrito shells


Chop up grilled chicken, nectarine and avocado. In a bowl, mix in the greens, walnuts and vinaigrette dressing. Enjoy on its own or put into a gluten free burrito shell!

This is a very easy and enjoyable leftover chicken lunch. It is light and fresh. Serves two.