Chicken salad-stuffed avocados
Indulge in the delicious combination of tender chicken salad stuffed inside creamy, ripe avocados. A perfect harmony of flavors and textures awaits!
Ingredients:
- 450g boneless, skinless chicken breast
- ⅓ cup low-fat plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup diced celery
- 1 cup seedless red grapes, halved (Optional)
- ¼ cup toasted chopped pecans
- 2 firm ripe avocados, halved and pitted
Instructions:
- Place the chicken in a sizable pot and pour in adequate water to submerge it. Heat over medium heat until it starts to simmer. Lower the heat to keep it simmering, cover with a lid, and cook until the chicken internal temperature reaches 70 °C using an instant-read thermometer, which should take around 12 to 15 minutes. Then, transfer the chicken to a cutting board. Let it cool down, then chop or shred it. Chill in the fridge until cold, approximately 30 minutes.
- In a large mixing bowl, mix together yogurt, mayonnaise, tarragon, salt, and pepper. Add the chilled chicken, celery, grapes (if preferred), and pecans; gently mix them all together.
- When ready to serve, stuff each avocado half with about 1/2 cup of chicken salad. (Any leftover chicken salad can be stored in the refrigerator for up to 3 days.)
Summary:
- Calories: 1971 kcal
- Fat: 139 g
- Protein: 122 g
- Carbs: 73 g
- Potassium: 4212 mg
- Magnesium: 306 mg