Sunburst Avocado Salad Recipe -
Sunburst Avocado Salad Recipe

Sunburst Avocado Salad

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 5 mins


  1. Heat the oven to 400 degrees 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.
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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 12.8 g
  • 51%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 1097 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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