Low carb, southwestern chicken salad stuffed avocados are a big, fresh bite of Tex-Mex flavor! This recipe takes just 5 minutes -- perfect for busy summer days when it's just too hot to cook!
Course Light Dinner/Lunch
Cuisine Tex-Mex
Keyword avocado, chicken, salad
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 2
Calories 317kcal
Author Katherine Peters
Ingredients
1avocado
1tablespoonlime juice
salt and pepperto taste
1cupchickenchopped - chopped - rotisserie or normal cooked breast
Cut the avocado in half, remove the pit, and scoop out some of the avocado flesh, leaving a half-inch thick wall of avocado. Reserve the scooped out avocado.
Brush each half with lime juice and set aside.
Mix the chicken, mayo, remaining lime juice, cilantro, and chipotle powder.
Season with salt and pepper to taste -adjust the chipotle powder if you like it spicier.
Fold in the tomatoes.
Divide the salad between the two avocado shells, tamping down gently.
Sprinkle with cheese.
My Substititions
Cut 1/2-pound raw chicken breast into cubes and toss it with 1/2 teaspoon Tony Chachere's Creole Seasoning (o carbs) and 1/4 teaspoon cumin.
Saute it in oil until the chicken is cooked through (165F).
Set aside.
Chop the reserved avocado.
Mix the reserved avocado, the lime juice, mayo, chipotle, Ro*Tel diced tomatoes with chiles, and cilantro.
Stir in the chicken.
Divide between the avocado shells and sprinkle with Queso Fresco or other Mexican cheese.
Notes
Carolyn's Nutrition Information was different than mine but I think it was the difference in the chicken being rotisserie in her recipe and raw in mine: Her nutrition info- cal-356 fat-29.2 protein-15.6? carbs 7.5? fiber 4.9??