STUFFED AVOCADO SALAD RECIPES
TOMATO SALAD-STUFFED AVOCADOS RECIPE: HOW TO MAKE IT
My husband requests this every year for his birthday. It’s so pretty and looks like you fussed. You’ll be the only one who knows how simple it is to make. —Charmie Fisher, Fontana, California
Provided by Taste of Home
Categories Lunch
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.
Nutrition Facts : Calories 267 calories, FatContent 23g fat (5g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 265mg sodium, CarbohydrateContent 12g carbohydrate (2g sugars, FiberContent 7g fiber), ProteinContent 6g protein.
CHICKEN SALAD-STUFFED AVOCADOS RECIPE | EATINGWELL
Looking for a clean, packable lunch for work? This healthy homemade chicken salad served inside an avocado instead of with bread is just the ticket. Plus, this recipe makes enough for ready-made lunches for the week! If you have leftover cooked chicken on hand, skip Step 1 and use about 2 1/2 cups shredded chicken in Step 2.
Provided by Hilary Meyer
Categories Healthy Stuffed Chicken Breast Recipes
Total Time 50 minutes
Number Of Ingredients 10
Steps:
- Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.
- Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.
- To serve, fill each avocado half with about 1/2 cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)
Nutrition Facts : Calories 308.2 calories, CarbohydrateContent 10 g, CholesterolContent 44.9 mg, FatContent 24 g, FiberContent 7.3 g, ProteinContent 16.1 g, SaturatedFatContent 3.6 g, SodiumContent 307.7 mg, SugarContent 1.4 g
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