CHICKEN SALAD-STUFFED AVOCADOS

This healthy homemade chicken salad served inside an avocado instead of with bread is just the ticket

 

MAKES 4 SERVING/ TOTAL TIME 60 MINUTES

INGREDIENTS

1 pound boneless, skinless chicken breast

⅓ cup low-fat plain Greek yogurt

¼ cup mayonnaise

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

¾ teaspoon salt

½ teaspoon ground pepper

1 cup diced celery

1 cup seedless red grapes, halved (Optional)

¼ cup toasted chopped pecans

2 firm ripe avocados, halved and pitted

METHOD

STEP 1

Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.

STEP 2

Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.


STEP 3

To serve, fill each avocado half with about 1/2 cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)

 

Nutrition Value

308 Kcal,

24g fat,

3.6g saturated fat,

7.3g fiber,

16.1g protein,

11g carbs