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Bru’s Wiffle Crispy Chicken Salad with California Avocados

Bru’s Wiffle Crispy Chicken Salad with California Avocados
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Serving Size: 2

12 oz. mixed greens
3 oz. mushrooms, sliced
8 oz. boneless fried chicken, chopped
1 Fresh California Avocado*, peeled, pitted and diced
5 oz. fresh pico de gallo
2 oz. olive oil
As needed Salt and pepper to taste

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  1. Heat a pan over medium-high heat with a tablespoon of olive oil. Add the sliced mushrooms and sauté until browned. Remove from heat, set aside for assembly.
  2. Toss the mixed greens with the avocado and mushrooms. Divide greens onto 2 plates. Top each with 4 oz. fried chicken, ¼ cup pico de gallo, and a drizzle of olive oil. Add salt and pepper to taste. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe Tags

  • avocado salad
  • chef recipes
  • chicken
  • chicken salad
  • dairy free
  • mushrooms
  • salad
  • salsa

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