Sunburst Avocado Salad

January 24, 2014

This refreshing salad features a mixture of chicken, pink grapefruit, avocado, salsa and toasted pecans and is served in easy-to-make tortilla bowls. This is a restaurant quality salad that’s guaranteed to impress!

4 whole wheat tortillas (10-inch), warmed
Vegetable cooking spray
1 cup Pace® Chunky Salsa
2 tablespoons vegetable oil
1 can (9.75 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 pink grapefruit, peeled and sectioned
1 avocado, pitted, peeled and diced
1/4 cup chopped toasted pecans
1 bag (about 8 ounces) salad greens

Heat the oven to 400°F. Spray both sides of the tortillas with the cooking spray. Line 4 (7-inch) oven-safe bowls with 1 tortilla each. Place the bowls onto a baking sheet. 2 Bake for 10 minutes or until the tortillas are golden brown and crisp. Let the tortillas cool in the bowls on a wire rack for 10 minutes. Remove the tortillas from the bowls and let cool completely on a wire rack. 3 Stir the salsa and vegetable oil in a small bowl. Stir the chicken and half the salsa mixture in a medium bowl. Cover and refrigerate for 20 minutes. Stir in the grapefruit, avocado and pecans. 4 Divide the greens among the tortillas. Top with the chicken mixture. Drizzle with the remaining salsa mixture.

Nutritions

Calories
451

Sodium
423mg
17% DV

Fat
12g
18% DV

Protein
11g
23% DV

Carbs
75g
25% DV

Fiber
10g
40% DV