Have you ever wondered how to make chicken acovado salad? This fresh and colorful avocado salad recipe is a delicious and healthy option for a nutritious and protein-packed lunch or dinner. This light meal is also perfectly suitable for a keto diet and can easily be kept in the fridge for 4 or 5 days.
The chicken stuffed avocados are therefore a great meal prep idea for the entire week. You can easily prepare the salad ahead of time, and just slice the avocados right before you serve the salad. As you know, I'm completely obsessed with avocados and use them whenever I can. Therefore I'm sharing my favorite chicken-avocado salad recipe with you today.
CHICKEN STUFFED AVOCADOS
2 Large avocados
2 Chicken breasts (cooked)
1/4 Cup low fat yogurt
¼ Red bell pepper
¼ Yellow bell pepper
1 spring onion, diced
2 tbsp chopped parsley
1/2 tbsp Dijon mustard powder
Salt, pepper and chili, to taste
1 Cup spinach
A handful of cherry tomatoes
Chives and onion sprout
Take a medium bowl and add the cooked cheered chicken, yogurt, bell peppers, spring onion, parsley, Dijon mustard powder, salt, pepper and chili to it.
Mix everything together until well combined
Prepare a plate with the washed Spinach and some cherry tomatoes
Slice the avocados in half and remove the stone. Then add some lemon over it before dollop 2 to 3 spoonful chicken salad into each avocado half.
Add some basamico dressing over it.
Calories 131, Carbs 10.4 grams, Cholesterol 13 milligrams, Fat 6.2 grams, Sodium 417 milligrams, Protein 7.9 grams