Avocado Chicken Salad in Avocado Boats

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I was trying to decide what to do with this ginormous avocado besides just make guacamole or even a light version of guacamole with it. I have been known to slice it onto salads, or put it on burgers, but I wanted to do something totally different. I was determined to use only things I already had at the house AND make something yummy. Enter, avocado chicken salad.

Avocado Chicken Salad

I used a Florida avocado for this because the shell is much larger than a hass avocado. 

This made the perfect "bowl" to serve the chicken salad in.

Avocado Chicken Salad

     serves 2

1 ripe Florida avocado

2 small cooked chicken breasts, cubed

1/4 C roasted red peppers, chopped

Juice of 1 lime

2 large lettuce leaves, chopped

Cilantro leaves, chopped

1/2 tsp cumin

1/2 tsp garlic salt*

1/4 tsp cayenne pepper

Cut avocado in half, length wise, and remove pit. Carefully, scoop out flesh and reserve shell for filling. 

Cut half of avocado in cubes and set aside. Place other half of avocado in a bowl and mash with fork, mixing in the cumin, garlic salt and cayenne pepper. Once mixed, add avocado cubes, chicken, lettuce, red peppers and cilantro.

Add in lime juice and gently mix everything together. Fill avocado bowls with chicken salad. Serve cold.

*This avocado seemed kind of sweet to me, so I used more salt that I would have with a hass avocado. Use salt to your taste. 

Have you ever used avocado instead of mayo? You may have noticed, but there is no mayonnaise in this recipe! Only heart-healthy fats! Serve this by itself.

Or eat it as a dip with chips. 

Either way, this buttery chicken salad is so delicious! It's not lacking any flavor and is easily adaptable. This would also rock on some toasted bread for a sandwich. Just try it; you know you want to!

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