Tex-Mex Chicken Salad Stuffed Avocados
One of the hardest parts about living a healthy lifestyle is that you have to prepare all of your own meals! After a while that task can become daunting, sometimes you just want to eat…now…like these Tex-Mex Chicken Salad Stuffed Avocados!!
These light and healthy Tex-Mex Chicken Salad Stuffed Avocados fill the requirement for quick and easy, while earning bonus points for their amazing taste.
How to make Tex-Mex Chicken Salad Stuffed Avocados:
Cut the avocados in half and remove the pits.
Scoop some of the flesh out of the skin with a spoon, leaving a 1/2-inch thick wall behind. Brush the avocado halves with 1 Tablespoon of lime juice and season with sea salt and black pepper.
My avocados were very stiff and the flesh was coming out in chunks. I ended up mashing some of the flesh in a bowl then adding it back into the skins.
Mix the chopped chicken, mayonnaise, 1 Tablespoon lime juice, cilantro, chili powder and tomatoes together in a bowl. Adjust your seasonings as needed.
Divide the chicken salad mixture between the four avocado halves and top with cheese, if desired.
Perfection!!
Recipe Tips & Tricks
- If you have time, this Tex-Mex Chicken Salad tastes even better after it has been chilling in the fridge for a while.
- Place any unused portions of chicken salad in the refrigerator until needed. You can fill your avocados as needed if not eating all four servings at once.
- Diced, roasted peppers or finely diced fresh red pepper would make an excellent substitution for the tomatoes.
- I used shredded sharp cheddar cheese because it is lactose-free. Any cheese including Queso Fresco, Cojito, or Pepper-Jack would be delicious as well.
- Tired of chicken? Substitute cooked shrimp.
- I used my Homemade Keto Mayonnaise in this recipe.
More delicious chicken filling recipes:
- Instant Pot Salsa Chicken
- Taco Chicken – stuff avocados not sweet potatoes
- Instant Pot Salsa Verde Chicken
- Instant Pot Adobo Chicken
- Southwest Chicken Breasts
- Instant Pot Faux-tisserie Chicken
Enjoy!!
Tex-Mex Chicken Salad Stuffed Avocados
Ingredients
- 2 medium avocados
- 2 Tablespoons lime juice divided
- sea salt and black pepper
- 2 cups cooked chicken chopped – rotisserie or leftover chicken are perfect
- 1/4 cup keto mayonnaise
- 1 Tablespoon chopped cilantro plus more for garnish
- 1/2 teaspoon chili powder any version – regular, chipotle, ancho
- 1/2 cup diced tomatoes I used 1/2 of a Roma tomato
- 2 Tablespoons finely shredded cheese (optional)
Instructions
- Cut the avocados in half and remove the pits.
- Scoop some of the flesh out of the skin with a spoon, leaving a 1/2-inch thick wall behind. Brush the avocado halves with 1 Tablespoon of lime juice and season with sea salt and black pepper.
- Mix the chopped chicken, mayonnaise,1 Tablespoon of lime juice, cilantro, chili powder and tomatoes together in a bowl. Adjust your seasonings as needed.
- Divide the chicken salad mixture between the four avocado halves and top with cheese, if desired.
Notes
- If you have time, this Tex-Mex Chicken Salad tastes even better after it has been chilling in the fridge for a while.
- Place any unused portions of chicken salad in the refrigerator until needed. You can fill your avocados as needed if not eating all four servings at once.
- Diced, roasted peppers or finely diced fresh red pepper would make an excellent substitution for the tomatoes.
- I used shredded sharp cheddar cheese because it is lactose-free. Any cheese including Queso Fresco, Cojito, or Pepper-Jack would be delicious as well.
- Tired of chicken? Substitute cooked shrimp.
- I used my Homemade Keto Mayonnaise in this recipe.
- 11 Carbohydrates – 7 Fiber = 4 Net Carbs
loved them
Yay, I’m so glad to hear that!!