Chicken Salad-Stuffed Avocados
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.Advertisement
Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.
To serve, fill each avocado half with about 1/2 cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)
To make ahead: Refrigerate chicken salad (Steps 1-2) for up to 3 days; fill avocados just before serving.
4 1/2 fat, 2 lean protein