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06/10/2019 · 2 Comments

Tex-Mex Chicken Salad Stuffed Avocados

Lunch· Recipe

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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!!

A hero shot of Tex-Mex Chicken Salad Stuffed Avocados on white plates with a black fork resting on the edge of the plate

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.

Two avocados with some of the flesh scooped out sitting on a wood cutting board with a knife, squeezed limes and an avocado sitting in the background.

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.

Two avocados with some of the flesh scooped out sitting on a wood cutting board with a knife, squeezed limes and an avocado sitting in the background.

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.

All of the ingredients for Tex-Mex Chicken Salad Stuffed Avocados in a bowl ready to be mixed together.

Divide the chicken salad mixture between the four avocado halves and top with cheese, if desired.

Two Tex-Mex Chicken Salad Stuffed Avocados sitting on white plates with a beige napkin in the background

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

These light and healthy Tex-Mex Chicken Salad Stuffed Avocados are perfect for lunch or dinner, and ready in minutes using simple ingredients!
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Print Rate
Course: Main Course
Cuisine: American, Mexican
Keyword: avocado, chicken, keto, recipe, easy, lunch
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Servings
Calories: 393kcal

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

Nutrition

Calories: 393kcal | Carbohydrates: 11g | Protein: 21g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 182mg | Potassium: 704mg | Fiber: 7g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 15.1mg | Calcium: 51mg | Iron: 1.7mg
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Previous Post: « Homemade Keto Mayonnaise
Next Post: Chili Lime Chicken Wings »

Reader Interactions

Comments

  1. paula reardon says

    06/13/2019 at 10:35 am

    loved them

    Reply
    • Lisa Johnson says

      06/13/2019 at 10:54 am

      Yay, I’m so glad to hear that!!

      Reply

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Hi, I am Lisa Johnson, recipe developer and photographer here at Yummy Healthy Keto. My focus is on creating low-carb, sugar-free meals using wholesome ingredients. More about me…

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