Friday, May 22, 2020

CHICKEN SALAD-STUFFED AVOCADOS





CHICKEN SALAD-STUFFED AVOCADOS

This makes a delicious, nutritious lunch that will no doubt satiate for hours.  I love the presentation.  It’s cute and fun, and you can easily make this for lunch for informal girl company.

4 California avocados
2 cups diced, cooked chicken (500 mL)
1/4 cup diced celery, optional (60 mL)
1/4 cup chopped green onions (60 mL)
1/4 cup diced red bell pepper (60 mL)
Mayonnaise Dressing:
1/2 cup mayonnaise (125 mL)
1/4 cup sour cream (60 mL)
1 tsp spicy mustard (5 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)

Slice avocados carefully in half and remove the pit.  Hollow out a little of the avocado in each half and mash it with a fork.

In medium bowl, combine chicken, celery, green onions and red bell pepper, but set aside some of the red pepper for garnish.

Mayonnaise Dressing:  In small bowl, whisk together mayonnaise, sour cream, spicy mustard, salt and pepper. Add mashed avocado. Pour dressing over chicken mixture and toss to combine.  Fill each avocado half with chicken salad and arrange some red pepper on top for a bright pop of color.

Yield:  8 servings
1 serving, half avocado
327.1 calories
12.9 g protein
28.3 g fat
0.4 g fiber
7.7 g net carbs

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