Chicken Salad-Stuffed Avocados
Looking for an easy, 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.
Ingreadients :
- 1 pound boneless, skinless chicken breast
- ⅓ cup low-fat plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup diced celery
- 1 cup seedless red grapes, halved (Optional)
- ¼ cup toasted chopped pecans
- 2 firm ripe avocados, halved and pitted
Step by Step :
- 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.)
