ORIGINAL Source: George Stella’s “Real Food Real Easy” Cookbook
Ingredients:
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados
Directions:
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados
Directions:
- Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
- Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
- When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.
Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeƱo pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!
Based on 4 servings:
Nutrition Facts | ||||||
Serving Size 222 g
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Amount Per Serving
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Calories
397
Calories from Fat
268
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% Daily Value*
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Total Fat
29.8g
46%
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Saturated Fat
9.8g
49%
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Trans Fat
0.0g
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Cholesterol
71mg
24%
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Sodium
143mg
6%
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Total Carbohydrates
11.2g
4%
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Dietary Fiber
6.9g
28%
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Sugars
0.9g
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Protein
23.6g
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