Chicken Salad-Stuffed Avocados
Looking for a clean, packable lunch for work? This healthy homemade chicken salad served inside an avocado instead of with bread is just the ticket. Plus, this recipe makes enough for ready-made lunches for the week! If you have leftover cooked chicken on hand, skip Step 1 and use about 2 1/2 cups shredded chicken in Step 2.
Source: EatingWell.com, April 2017
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate chicken salad (Steps 1-2) for up to 3 days; fill avocados just before serving.
Nutrition Facts
Serving Size:
1/2 avocado & 1/2 cup chicken salad Per Serving:
308 calories; protein 16.1g; carbohydrates 10g; dietary fiber 7.3g; sugars 1.4g; fat 24g; saturated fat 3.6g; cholesterol 44.9mg; vitamin a iu 233.6IU; vitamin c 10.5mg; folate 92.2mcg; calcium 31.1mg; iron 0.9mg; magnesium 51.2mg; potassium 730.3mg; sodium 307.7mg; thiamin 0.2mg.
Exchanges:
4 1/2 fat, 2 lean protein