Recipes
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Ingredients
- 3 tablespoons shelled, dry roasted pistachios
- 1 ripe Hass avocado
- 1 small head green cabbage
- 1 seedless cucumber
- 3 oz fresh kale, divided
- 2 green onions
- 1 chilled oven-roasted chicken
- ¼ cup lemon vinaigrette
- 4 cloves garlic
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 3 tablespoons grated (or shaved) Parmesan cheese
- 2 oz pita chips (optional)
Steps
- Chop pistachios finely. Halve avocado and scoop out flesh, discarding pit. Chop cabbage (about 3 cups), cucumber, kale (about 3 cups), and green onions finely. Chop chicken finely (breast meat only; about 8 oz).
- Place in large bowl: cabbage, cucumbers, onions, chicken, and 2 cups kale. Place in food processor bowl: avocado, vinaigrette, garlic, salt, red pepper, and remaining 1 cup kale. Process until smooth. Add avocado dressing to bowl with chopped vegetables; toss to coat.
- Crush pita chips coarsely, if using (about 1 cup). Top salad with pistachios, Parmesan, and, pita chips. Serve.
Amount per ¼ recipe serving: Calories 300, Total Fat 21g, Sat Fat 4.5g, Trans Fat 0g, Chol 50mg, Sodium 690mg, Total Carb 12g, Fiber 5g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 17g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 6%