Ingredients Jump to Instructions ↓

  1. 1/4 cup lime juice

  2. 2 teaspoons salt, divided

  3. 4 cups cubed cooked chicken

  4. 2 cups frozen peas, thawed

  5. 1 cup coarsely chopped carrots

  6. 1/2 cup thinly sliced celery

  7. 1/3 cup minced fresh parsley

  8. 1 cup mayonnaise

  9. 3 tablespoons orange juice

  10. 1/4 teaspoon pepper Torn salad greens

  11. 6 medium navel oranges, peeled and sectioned

  12. 4 medium ripe avocados, peeled and sliced

  13. 1/4 cup thinly sliced green onions

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine lime juice and 3/4 teaspoon salt; cover and refrigerate. In a large bowl, combine the chicken, peas, carrots, celery and parsley. Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour. Place greens on a serving platter or individual plates. Top with chicken salad; arrange orange sections and avocado slices around salad. Sprinkle with green onions. Drizzle with lime juice mixture. Yield: 12 servings.


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