Chicken-Salad-Stuffed Avocado
From Dominique Astorino, POPSUGAR Fitness
Notes
You can make the chicken-salad portion in larger batches and refrigerate it to have lunch all week long.
Ingredients
- 6 ounces canned chicken, packed in water (alternatively, you can use shredded chicken breast)
1 tablespoon nonfat plain Greek yogurt
Squeeze of lemon juice
Salt and pepper, to taste
1 ripe avocado
Directions
- Open and drain canned chicken and put into a mixing bowl with Greek yogurt. Break up the pieces and stir with a fork.
- Add in a squeeze of lemon juice to taste, typically about 1/4 of a medium-size lemon. Add salt, pepper, and any additional seasoning to taste.
- Cut avocado in half, remove pit, and spoon half of the chicken mixture into the center of the avocado. Enjoy immediately.
Store the remaining chicken in a container, and cover the second avocado half with saran wrap.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 2
- Total Time
- 4 minutes, 59 seconds
Nutrition
- Calories per serving
- 317