Southwest Chicken Salad Stuffed Avocado Recipe
This southwest chicken salad stuffed avocado recipe is perfect for dinners or lunches! Use rotisserie chicken to quickly whip up this healthy meal.
Servings 12
Calories 282.8kcal
Equipment
Ingredients
- 2 cups cooked chicken breast shredded or diced
- 1 cup diced red bell pepper
- 1 pint cherry tomatoes quartered
- 1 cup corn kernels
- 15.5 ounces black beans rinsed and drained
- 1 poblano pepper
- 1 cup cilantro
- 7 ounces greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- salt and pepper to taste
- 6 avocados
Instructions
- In a medium bowl, combine the chicken, red bell pepper, cherry tomatoes, corn and black beans.
- In a food processor, combine the poblano pepper, cilantro, greek yogurt, lime juice, olive oil and salt and pepper. Pulse until well combined, then add to bowl with chicken. Mix well.
- Cut your avocados in half and remove the pit. Spoon the chicken salad on top of the avocados and serve. Refrigerate any leftovers.
Notes
This recipe makes a large portion of chicken salad. Consider halving the recipe if you want a smaller portion.
Nutrition
Calories: 282.8kcal | Carbohydrates: 22.8g | Protein: 15.1g | Fat: 16.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 10.5g | Trans Fat: 0.001g | Cholesterol: 20.7mg | Sodium: 64.4mg | Potassium: 856.4mg | Fiber: 10.9g | Sugar: 3.6g | Vitamin A: 869.5IU | Vitamin C: 43.9mg | Calcium: 51.5mg | Iron: 2mg