Chicken Salad Stuffed Avocado
Author: The Nutty Pear
  • 2 boneless, skinless chicken breasts
  • 2 avocado, sliced in half the long way & pit removed
  • ¼ cup chopped green onion
  • ¼ cup nonfat plain greek yogurt (eliminate for whole30 and replace with approved mayo)
  • ¼ cup mayo or Paleo Mayo - where to get
  • 2 Tablespoons dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Handful dried cranberries
  • Handful walnut piece
  • 1 cup chopped romaine or spinach
  • Juice of ½ fresh lemon
  • EVOO
  1. Heat a pan over medium heat and add a drizzle of olive oil. Season chicken breast with salt and pepper on both sides and cook in heated pan. Cover and cook 5-8 minutes on each side. Shred the chicken with 2 forks in a large bowl.
  2. Mix together the rest of the ingredients (except avocado and greens) in the bowl until well combined.
  3. Divide the romaine or spinach between each plate.
  4. Add a large scoop onto each avocado half and plate. Serve cold.
Recipe by the nutty pear at