SOUTHWESTERN CHICKEN SALAD IN AN AVOCADO
(Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook)
Prep Time 15 mins / Serves 4
Shopping List
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados
1. Fold chicken, sour cream, salsa, cilantro, and lime juice together
in a large bowl, shredding chicken with a fork until your desired
consistency is reached.
2. Cover and refrigerate chicken salad for 30 minutes for the
ingredients and flavors to mingle, or skip to the next step to serve
immediately.
3. When you are ready to serve, slice the avocados in half lengthwise
and remove the pit. Use each half as a serving bowl for 1 person,
stuffing chicken salad into the empty pit cavity and then mounding
heaping spoonfuls over top of the entire surface of the avocado half.
Serve garnished with fresh cilantro.
George’s Tips | When shopping, look for a chunky salsa without any
added sugar or corn syrup in the ingredients list. I've found that
Pace’s Chunky Salsa does not add sugar and they should be readily
available in any grocery store.
Variation | Give the salad more texture by adding 2 tablespoons of
diced green bell pepper or a few teaspoons of diced jalapeño pepper, if
you like spice. You can also serve topped with shredded Cheddar jack
cheese and chopped bacon for even more great flavors!
calories:395 | fat: 15g |protein: 55g| fiber:3g |net carbs:3g
