Avocado skins stuffed with this veggie-packed chicken salad make for a “wow” luncheon or dinner plate centerpiece.
Mashed avocado makes a dreamy, creamy, delicious dressing for this vegetable-studded stuffed avocado chicken salad that you can stuff back into avocado shells, or use to make hearty sandwiches and convenient wraps.
Stuffed avocado chicken salad recipe
2 medium avocados
Juice of 1 lime
2 cups chopped cooked chicken breast, about 1/2-inch pieces
2 Tbsp. chopped red cabbage
2 Tbsp. diced carrots
2 Tbsp. diced radish
4 tsp. spicy brown mustard
1/2 tsp. garlic powder
1 tsp. extra virgin olive oil
Salt and freshly ground black pepper
Lime wedges for garnish
Carefully cut avocados in half lengthwise. Remove pits. Scoop out pulp into mixing bowl and set avocado shells aside. Add lime juice and mash avocado. Add chicken, cabbage, carrots, radish, mustard, garlic powder, olive oil, salt and pepper to taste and mix gently to combine.
Spoon mixture into avocado shells, mounding in the center and serve immediately with lime wedges. Or serve immediately on whole-grain bread for sandwiches or whole-wheat tortilla for wraps.
Makes 4 servings / Per serving: 290 calories, 16 g total fat (2 g saturated fat), 8 g carbohydrate, 29 g protein, 6 g dietary fiber, 146 mg sodium.
This recipe works well with any variety of avocado. The Hass avocado, typically from California, has a pebbly skin and is smaller than the larger Florida smooth-skinned avocado. The Hass is richer and creamier than the Florida variety that has more water and less fat per serving.
Although this recipe features carrots, red cabbage and radishes, you can use an equal amount of any combination of colorful vegetables you have on hand by cutting them about the same size. The spicy brown mustard and touch of extra virgin olive oil give the salad mixture the just-right consistency and great healthy taste.