Sunburst Avocado Salad

Campbell's Sunburst Avocado Salad Recipe

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!

At a glance


15 min.


1 hr. 5 min.



Bake: 10 min.

Chill: 20 min.

Cool: 20 min.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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What You'll Need

4 whole wheat flour tortillas (10-inch), warmed
1 cup Pace® Chunky Salsa
2 tablespoons vegetable oil
1 can (9.75 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 pink grapefruit, peeled and sectioned
1 avocado, pitted, peeled and diced
1/4 cup chopped toasted pecans
8 ounces (1 bag) mixed salad greens

How to Make It

  • 1

    Heat the oven to 400°F.  Spray both sides of the tortillas with vegetable 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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