This salad is another one of my favorite go-tos when I want something quick, satisfying, and full of flavor. It’s got everything you need to feel great: clean protein (a great way to use up leftover roast chicken), healthy fats from avocado, and a zippy tahini-ginger dressing that makes the whole thing pop. It’s fresh, nourishing, and comes together fast—perfect for lunch or an easy weeknight dinner.
Avocado Stuffed with Creamy Chicken Salad
4
Prep time:
20 min
Cook time:
0 min
Ingredients
- 1 tablespoon tahini (or nut-butter of choice)
- 1 tablespoon red wine vinegar
- Juice from 1 lime, plus zest from half of lime
- 2 cloves garlic, chopped
- 1 teaspoon fresh ginger, peeled
- 1 teaspoon gluten-free, reduced sodium tamari
- Dash cayenne pepper (or more depending on desired degree of heat)
- 2 tablespoons cilantro, plus more for garnish, chopped
- 2 avocados
- 2 cups cooked chicken breast, shredded
- 8 cups mixed salad greens
- Juice from a lemon
- 2 tablespoons extra virgin olive oil
- Sea salt and pepper, to taste
Method
Step 1
Combine all ingredients—from tahini to cilantro—and blend until you have a creamy dressing.
Step 2
Place shredded chicken in a bowl, add dressing and toss to coat.
Step 3
In a large bowl, place lettuce, lemon juice, oil, salt, and pepper to taste and mix so that lettuce is coated. Divide among 4 plates.
Step 4
Halve avocados and remove pits. Place about ½ cup of chicken salad in each avocado (carve a little avocado meat out if you need more room). Garnish with extra cilantro.
Step 5
Serve over salad greens. Spoon leftover chicken onto salad. Enjoy immediately or store in the refrigerator, covered, for 3 days.
Nutritional Analysis Per Serving (2 cups dressed salad, ½ avocado stuffed with ½ cup chicken salad):
Calories: 431, Total Fat: 27g, Saturated Fat: 4g, Cholesterol: 64mg, Fiber: 7g, Protein: 31g, Carbohydrates: 20g, Sodium: 345mg, Sugars: 2g, Net Carbs:13g
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