Directions1. Wash hands with soap and water.
2. Rinse all fresh produce under cold water and pat dry. Prepare outdoor grill for direct grilling over medium heat. Heat large skillet over medium-high heat; spray with cooking spray. Add chicken; cook 8 minutes or until browned, breaking up chicken with side of spoon. Add celery and red onion; cook 4 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Stir in sauce; cook 2 minutes or until heated through and chicken reaches 165 degrees Fahrenheit with an instant read thermometer, stirring occasionally. Makes about 3 cups.
3. In medium bowl, mash avocado with fork; whisk in green onions, dressing and lime juice. Makes about 1 cup.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving
Total Fat (g): 35 g
Saturated Fat(g): 11 g
Cholesterol (mg): 126 mg
Sodium (mg): 1159 mg
Carbohydrates (g): 32 g
Fiber (g). 4 g
Protein (g) 35 g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more