Southwestern Chicken Salad in Avocado Bowls

Diets

Gluten free

Ingredients

Meat
- 2 cups Chicken, cooked

Produce
- 2 Avocadoes
- 1 tbsp Cilantro, fresh

Condiments
- 1 tsp Lime juice
- 3 tbsp Salsa, chunky

Dairy
- 2 3 cup sour cream

Time
Prepare: 15M

Found on walkfromobesity.com

Description

Recipe courtesy George Stella, StellaStyle.comYou know, I’d never written a chicken salad recipe before, as I just didn’t know if I had one interesting enough. Well I can tell you that THIS one is interesting! Not only is it sour cream and salsa based, rather than mayonnaise based, but it’s served right in half of an avocado. Just make sure to scoop the avocado out with a fork as you eat it!Prep Time 15 mins / Serves 4 / Calories: 395 | fat: 15g | protein: 55g | fiber: 3g | net carbs: 3g

Directions

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.
Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
When you are ready to serve, slice the avocadoes 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.

Nutrition

Serving Size: 4 Calories per serving: 395 Fat per serving: 15g