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
- 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.
- Mix together the rest of the ingredients (except avocado and greens) in the bowl until well combined.
- Divide the romaine or spinach between each plate.
- Add a large scoop onto each avocado half and plate. Serve cold.
Recipe by the nutty pear at http://thenuttypear.com/2017/05/chicken-salad-stuffed-avocado/
3.5.3226