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!
avocado, chicken, keto, recipe, easy, lunch
sea salt and black pepper
chopped - rotisserie or leftover chicken are perfect
plus more for garnish
any version - regular, chipotle, ancho
I used 1/2 of a Roma tomato
finely shredded cheese
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.
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
Did you make this recipe? Tag