Avocado stuffed creamy Chicken salad recipe step by step
Avocado stuffed creamy Chicken salad recipe step by step preparation,prepration time for Avocado stuffed creamy Chicken salad
Yield: 4 people
Calories: 365kcal
Materials
- Dressing
- 1 tablespoon tahini (or nutbutter
- of choice)
- 1 teaspoon gluten-free ,
- reduced sodium tamari
- 1 tablespoon brown rice
- vinegar
- Juice from 1 lime , plus zest
- from half of lime
- 2 cloves garlic
- 2 tablespoons cilantro , plus
- more for garnish , chopped
- 1 teaspoon fresh ginger
- Dash cayenne pepper (or
- more if you like it spicy)
- Salad
- 2 cups cooked chicken
- breast , shredded
- 10 ounces mixed salad
- greens
- Juice from 1 lemon
- 2 tablespoons extra virgin
- olive oil
- Sea salt and pepper , to taste
- 2 avocados
Instructions
- Prepare dressing: In a blender, blend all dressing ingredients until a smooth consistency is reached.Prepare Salad: Place shredded chicken in a bowl, add dressing and toss to coat.
- In a large salad bowl, place lettuce, lemon juice, oil, salt and pepper to taste and mix so that lettuce is coated.
- Divide among 4 plates.Halve the avocado and remove pits.
- Place about ½ cup of chicken salad in each avocado (carve a little avocado meat out if you need more room).
- Serve over salad greens. Spoon leftover chicken onto salad. Garnish with extra cilantro. Enjoy immediately or store in an airtight container in the refrigerator, for up to 3 days.