Description
A quick and flavorful Southwest Chicken Salad Stuffed Avocado recipe that combines creamy avocado halves with a zesty chicken salad mixture, perfect for a light and nutritious meal or snack. Ready in just 10 minutes with wholesome ingredients and bold southwestern flavors.
Ingredients
Chicken Salad
- 1/4 cup mayonnaise
- 1/2 tsp smoked paprika
- 1/2 tsp lime zest
- 1/2 tsp salt
- 2 cups cooked chicken, shredded or diced
- 1/2 cup salsa
- 1/4 cup black beans, drained and rinsed
- 2 tbsp corn, cooked or canned
Other
- 2 avocados, halved and pitted
Instructions
- Prepare the dressing: In a medium bowl, stir together the mayonnaise, smoked paprika, lime zest, and salt until smooth and well combined, creating a creamy southwestern-flavored dressing.
- Combine the chicken salad: Add the cooked chicken, salsa, black beans, and corn to the bowl with the dressing. Gently mix all ingredients to evenly coat the chicken and vegetables with the dressing.
- Stuff the avocados: Spoon the chicken salad mixture generously into each avocado half, filling the hollow left by the pit, creating a colorful and hearty stuffed avocado.
- Serve and enjoy: Serve immediately as a fresh, nutritious meal or a satisfying appetizer. No additional cooking is required.
Notes
- You can use shredded rotisserie chicken for a quick option.
- Adjust the amount of salsa and mayo to taste for creaminess and spice level.
- To keep avocados from browning if not serving immediately, sprinkle a little lime juice on the avocado flesh.
- For a spicier kick, add diced jalapeño or hot sauce to the chicken salad.
- This recipe is customizable with other beans or vegetables like diced tomatoes or bell peppers.
