Mandarin Orange Chicken Salad Stuffed Avocado
Servings: 4 servings
- ¾ lb. boneless skinless chicken breast
- ¼ cup chopped lettuce or kale
- ¼ cup red grapes halved
- 2 mandarin oranges peeled (or 6 oz. canned mandarins)
- 1 stalk celery diced
- 4 avocados
- sliced almonds for garnish
For the Dressing
- 3 Tbsp mayonnaise or Greek yogurt -plain or honey flavor
- 1 Tbsp Dijon mustard
- 2 tsp poppy seeds
- 1 tsp white wine vinegar
- 1 clove garlic minced
- salt and pepper to taste
Place chicken breast in a small pot, add water to cover chicken. Bring to a boil then reduce temperature to medium. Cook until chicken is no longer pink (about 10 min.) Remove chicken from water and set aside to cool. Once cool to the touch, use two forks to shred chicken.
In a medium bowl combine cooked chicken, lettuce, grapes, mandarin oranges and celery. Mix thoroughly.
Slice avocados in half. Remove the pits. Using a spoon gently scoop out a portion of the flesh to create the "bowl". Cut or slice the avocado flesh you removed and add to the chicken salad mixture. Scoop chicken salad into the avocado halves.
To make dressing
Whisk together all ingredients in a small bowl, or shake to incorporate in a small mason jar.
Drizzle dressing over avocado/chicken salad halves.
Serving: 1serving | Calories: 457kcal | Carbohydrates: 23.5g | Protein: 23.7g | Fat: 32.2g | Saturated Fat: 4.4g | Cholesterol: 52.7mg | Sodium: 160.9mg | Fiber: 13g | Sugar: 7g