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Sunburst Avocado Salad

Sunburst Avocado Salad

"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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1 h 5 m servings 458 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1097 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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