You know, I’d never written a chicken salad recipe before this book, as I just didn’t know if I had one interesting enough. Well I can tell you that THIS one is interesting! Not only is it sour cream and salsa based, rather than mayonnaise based, but it’s served right in half of an avocado. Just make sure to scoop the avocado out with a fork as you eat it!
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Southwestern Chicken Salad in Avocado Bowls
Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook
Prep Time 15 mins / Serves 4
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
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!
calories:395 | fat: 15g |protein: 55g| fiber:3g |net carbs:3g