Mango Chicken Salad Stuffed Avocados

• Gluten free
• Paleo

• Meat

  • 1 lb 2 cups skinless chicken breast, skinless

• Produce

  • 2 Avocados
  • 1/2 Bell pepper, sweet
  • 3 tbsp Cilantro
  • 2 Green onions (white and part of greens
  • 1 cup Kale, packed
  • 1/2 cup Mango
  • 1/2 cup Red cabbage

• Condiments

  • 1 tbsp Lemon juice
  • 1 tbsp Lime juice

• Baking & Spices

  • 1 Sea salt & pepper

• Oils & Vinegars

  • 2 tbsp Champagne vinegar
  • 2 tbsp Olive oil, Extra Virgin

Found on therealfoodrds.com

Description

Ingredients

• 2 cups skinless chicken breast (~1 lb.), cooked and shredded or cubed (rotisserie chicken works great!)
• 1 cup chopped kale, packed
• ½ cup shredded or chopped red cabbage
• ½ sweet bell pepper, diced
• ½ cup cubed mango (may use frozen, thawed)
• 2-3 green onions (white and part of greens), chopped
• 3 Tbsp. cilantro, chopped
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. champagne vinegar (may substitute red wine vinegar)
• 1 Tbsp. lime juice
• 1 Tbsp. lemon juice
• Sea salt & pepper to taste
• 2 avocados, halved and pits removed

Directions

• In a medium bowl, combine the chicken, kale, red cabbage, bell peppers, mango, green onions and cilantro. Set aside.
• Whisk together the olive oil, vinegar, lime juice, lemon juice, salt & pepper. Add to salad ingredients and toss to coat.
• Scoop salad into avocado halves and serve.

Nutrition