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Chicken Salad Avocado Boats

Ingredients

  • 2 chicken breast cooked and shredded (2 1/2 cups)
  • 1 ear or 1/4 c. corn, grilled or cooked and cut off cob
  • 1/2 c. black beans rinsed and drained
  • 1/4 c. green onions chopped
  • 1/2 c. red bell pepper I had it so I added some
  • 1/2 c. finely minced celery
  • 1/2 c. tomatoes diced (or more)
  • 1/2 c. cilantro chopped
  • 1/2 c. corn or tortilla chips crushed
  • 3 Tbsp. white vinegar I used apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1 Tbsp. fresh lime juice
  • 1/2 c. mayonnaise
  • salt and pepper to taste
  • 2-4 avocado halved and pits removed

Instructions

  1. Cook your corn first and cut off cob and refrigerate until ready to mix together. In a medium bowl, toss the chicken breast, corn, black beans, celery, bell pepper, green onions, tomatoes, cilantro and corn/tortilla chips together. Mix the vinegar, mayonnaise, Dijon mustard and salt and pepper in a small bowl. Stir this into chicken mixture.
  2. Using a paring knife score the avocado crosswise and then cross wise the other direction, making small cubes. Spoon the salad into the halved avocados. Serve immediately.
  3. The changes I made from the original recipe are:  I add jalapeno, Dijon and lime juice to the dressing and red bell pepper.