Easy Southwest Chicken Stuffed Avocados

Chicken Stuffed Avocados

The Penner family is a family of avocado lovers (everyone but my youngest, and I’m working on her.)

We are so lucky to live in Southern California where not much is cheap… but the avocados often are.  I snagged a large bag of them the other day for only $1.99.

Also try our recipe for Spicy Chipotle Sauce

These Easy Southwest Chicken Stuffed Avocados are a great change in your regular lunch routine and are also perfect for gluten free diets and paleo (just don’t add cheese if you are strict paleo).

Smooth and creamy, topped with a crunch of bacon these are sure to please.

What are your favorite non-sandwich lunches?

Also try our Crockpot Chicken Tortilla Soup

FrugalLivingMom.com

Yields 4

Easy Southwest Chicken Stuffed Avocados

Easy Southwest Chicken Stuffed Avocados

15 minPrep Time

15 minTotal Time

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Ingredients

• 2 cups cooked chicken, shredded
• 2?3 cup sour cream or mayonnaise
• 3 tablespoons salsa
• 1 tablespoon fresh chopped cilantro
• 1 teaspoon lime juice
• 2 ripe avocados
• Salt and Pepper to taste
• Optional garnish: add shredded cheese and bacon crumbles

Instructions

1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding
2. chicken with a fork until your desired consistency is reached.
3. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or
4. skip to the next step to serve immediately.
5. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use
6. 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.
7. Optional: top with shredded cheese and chopped bacon.

7.8.1.2

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Easy Southwest Chicken Stuffed Avocados

Ingredients:

• 2 cups cooked chicken, shredded
• 2⁄3 cup sour cream or mayo
• 3 tablespoons of your favorite salsa
• 1 tablespoon fresh chopped cilantro
• 1 teaspoon lime juice
• 2 ripe avocados
• Salt and Pepper to taste
• Optional garnish: add shredded cheese and bacon crumbles

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.
Optional: top with shredded cheese and chopped bacon for an extra punch of flavor.

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