Southwestern Chicken Salad in Avocado Bowls
\nRecipe courtesy George Stella\u2019s \u201cReal Food Real Easy\u201d Cookbook<\/p>\n
Prep Time 15 mins \/ Serves 4<\/p>\n
Shopping List
\n2 cups cooked chicken, shredded
\n2\u20443 cup sour cream
\n3 tablespoons chunky salsa
\n1 tablespoon fresh chopped cilantro
\n1 teaspoon lime juice
\n2 avocados<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
George\u2019s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I’ve found that Pace\u2019s Chunky Salsa does not add sugar and they should be readily available in any grocery store.<\/p>\n
Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalape\u00f1o pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!<\/p>\n
calories:395 | fat: 15g |protein: 55g| fiber:3g |net carbs:3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Southwestern Chicken Salad in Avocado Bowls Recipe courtesy George Stella\u2019s \u201cReal Food Real Easy\u201d Cookbook Prep Time 15 mins \/ Serves 4 Shopping List 2 cups cooked chicken, shredded 2\u20443 cup sour cream 3 tablespoons chunky salsa 1 tablespoon fresh … Continue reading