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.
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