Southwestern Chicken Salad in Avocado Bowls

FB Source: Low Carbing Among Friends

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:

1. 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.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3. 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.

George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I've found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.

Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño 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

Amount Per Serving

Calories  397 Calories from Fat  268

% Daily Value*

Total Fat  29.8g 46%

Saturated Fat  9.8g 49%

Trans Fat  0.0g

Cholesterol  71mg 24%

Sodium  143mg 6%

Total Carbohydrates  11.2g 4%

Dietary Fiber  6.9g 28%

Sugars  0.9g

Protein  23.6g

Vitamin A 9% • Vitamin C 18% Calcium 7% • Iron 7%