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Mexican BLT Chicken Salad Recipe


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     Mexican BLT Chicken Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

1. ripe avocado, halved, seeded, and peeled
3 tablespoons mayonnaise
1 tablespoons fresh lime juice
teaspoon ground cumin
teaspoon salt
teaspoon ground black pepper
2 cups chopped cooked chicken
cup sliced green onion
cup loosely packed fresh cilantro leaves
3 cups shredded lettuce
2 tomatoes, sliced
4 strips Oscar Mayer Turkey Bacon, crisp-cooked and crumbled

In a medium bowl, coarsely mash avocado with a fork. Add mayonnaise, lime juice, cumin, salt and pepper; stir to combine.
Add chicken, green onion, and the cup cilantro; stir gently to combine.
Cover and chill until ready to serve (up to 4 hours)To serve, divide shredded lettuce among four dinner plates.
Top with tomato slices, chicken salad, bacon and if desired, additional cilantro. Serve with croutons. Per serving- 397 Cal., 24 G FAT (5G SAT. FAT), 90 MG CHOL., 561 MG SODIUM, 14 G CARB., 4 G FIBER, 31 G PRO.

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