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Chipotle Chicken Salad Stuffed Avocados

Ingredients

  • 2 cups shredded or diced cooked chicken breast
  • 1 red sweet bell pepper seeded & diced small
  • 1/4 cup thinly sliced green onions
  • 1 fresh jalapeño seeded, and finely chopped
  • 1/4 cup fresh sweet corn cut from the cob (raw) or 1/4 cup organic frozen corn, thawed
  • 3 Tbsps chopped fresh cilantro leaves
  • 2 large avocados

For the chipotle dressing:

  • 1/2 cup plain Greek yogurt
  • 1 Tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp chipotle pepper found in the spice aisle - you'll love this pepper & use it for lots of things!
  • 1 tsp cumin
  • 1/4 tsp garlic salt
  • sea salt and fresh ground black pepper to your taste

Instructions

  • In a small glass bowl whisk all Chipotle dressing ingredients. Taste and adjust to your preference. Set aside.
  • In a medium bowl combine shredded chicken, green onion, red pepper, corn, and jalapeño.
  • Add in the Chipotle sauce and toss until well combined.
  • Gently cut the avocados in half and remove the pit.
  • Using a spoon, gently scoop out some of the center to make the hole larger so it can hold more filling if needed. (chop any remaining avocado and add it to the salad)
  • Fill each of the avocado halves with the chipotle chicken salad.
  • Sprinkle with a few additional cilantro leaves if desired.