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Sunburst Avocado Salad

What fun!  This refreshing salad, featuring smoked chicken, avocado and pink grapefruit, is served in an easy to make tortilla bowl.  Just like a restaurant, but even better.

At a glance

Prep

15 min.

Total

1 hr. 5 min.

Serves

4

Bake: 10 min.

Chill: 20 min.

Cool: 20 min.

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What You'll Need

4 whole wheat tortillas (10-inch), warmed
1/2 pound deli smoked chicken, cut into cubes
1/2 cup prepared vinaigrette salad dressing
1 1/2 tablespoons cocktail sauce or chili sauce
1 pink grapefruit, peeled and sectioned
1/2 avocado, peeled, pitted and diced
1/8 cup chopped toasted pecans
1 bag (about 8 ounces) salad greens

How to Make It

  • 1

    Heat the oven to 400°F.  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 chicken, half the dressing and the cocktail sauce 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 dressing.

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