Southwest Avocado Chicken Salad Boats

Do you love avocado as much as I do?  If you do, then I know you’re going to fall in love with this recipe for Southwest Avocado Chicken Salad Boats!  A delicious recipe featuring my favorite options is definitely a plus, and this one is a great healthy choice for anyone wanting a yummy lunch idea.  Mix up this simple chicken salad and serve up in a healthy avocado boat for a great lunch everyone will love!

Do you love avocado as much as I do? If you do, then I know you're going to fall in love with this recipe for Southwest Avocado Chicken Salad Boats!

Southwest Avocado Chicken Salad Boats

Avocado Chicken Salad is a great way to serve up your classic chicken salad in a low carb manner when you are trying to eat a healthier diet.  Since avocado is one fat everyone needs a bit more of in their diet, it’s definitely something you’ll see on the menu.  I was hesitant about combining chicken salad with avocado, but found the southwest flavors in this worked really well together.  Topping this off with a sprinkle of bacon and cheese made it the ideal high protein and lower carbohydrate lunch choice that is satisfying and delicious.

Do you love avocado as much as I do? If you do, then I know you're going to fall in love with this recipe for Southwest Avocado Chicken Salad Boats!

Serve up these Southwest Avocado Chicken Salad Boats meal to your family this week and watch them beg for more as they are surprised with how yummy this new twist on an old classic can be. Do you love avocado as much as I do? If you do, then I know you're going to fall in love with this recipe for Southwest Avocado Chicken Salad Boats!

Southwestern Chicken Salad Avocado Boats

Ingredients

  • 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

Instructions

  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.
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