Chicken Salad in Avocado Bowls
Here is a great low carb chicken salad!
2 cups cooked chicken, shredded
2/3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
**Coach JC’s WINNING Secret: You want to add a little more protein. Use Cottage cheese to replace the sour cream. One cup of drained cottage cheese in a blender with 4 tbsp. of low-fat milk, almond or coconut milk and 2 tsp. of lemon juice. Booya!
Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle.
When ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnish with fresh cilantro.
Look for chunky salsa without added sugar or corn syrup in ingredients.
You can give more texture by adding 2 tablespoons of green bell pepper or a few teaspoons of diced jalapeno pepper if you like spicy.
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WIN ALL DAY!