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Sunburst Avocado Salad

Sunburst Avocado Salad

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Crispy tortillas serve as "bowls" that hold this special salad featuring mixed greens topped with a combination of grapefruit,avocado,toasted pecans and canned chicken. This is a show-stopping salad that will earn you rave reviews!

serves 4 people


cost per recipe: $11.21

The price is determined by the national average.

  • 4

    whole wheat flour tortilla (10-inch), warmed

  • 1

    cup Pace® Chunky Salsa - Mild or Pace Peach Mango Salsa or Pace® Peach Mango 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 mixed salad greens (8 ounces)

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  Spray both sides of the tortillas with vegetable cooking spray.  Line 4 (7-inch) oven-safe bowls with 1 tortilla each.  Place the bowls onto a baking sheet.

Step 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.

Step 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.

Step 4

Divide the greens among the tortillas.  Top with the chicken mixture.  Drizzle with the remaining salsa mixture.

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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild

Buy Now
Pace® Peach Mango Salsa

Pace® Peach Mango Salsa

Buy Now
Swanson® Premium White Chunk Chicken Breast in Water

Swanson® Premium White Chunk Chicken Breast in Water

Buy Now

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