TODAY Food Club

Chicken salad gets a healthy makeover and stuffed in avocados for a balanced meal!

Chicken Salad Stuffed Avocados

• Yield: 1-2 servings
• Cooking Time: 25 min

Ingredients

• 1 large Hass avocado
• 1 4 ounce boneless, skinless chicken breast
• ¼ cup O% plain Greek yogurt
• 2 tsp stone-ground Dijon mustard
• 1 tsp dried tarragon
• 2 TB dried, unsweetened cranberries
• 1 TB slivered almonds
• 1 TB fresh parsley
• salt and pepper, to taste

Preparation

1. Preheat the broiler.
2. Prepare the chicken breast by seasoning with salt and pepper on both sides. Place the chicken on a foil lined baking sheet, and broiled on the first side for 7 minutes, flip and broil on the second side 5 minutes, adjusting depending on thickness. Alternatively, you can grill the chicken. Set aside to rest for at least 10 minutes. Once cool enough to handle, coarsely chop or shred with two forks. Your preference
3. In a small bowl, mix together the yogurt, mustard, salt, pepper, tarragon and parsley. Mix well and season to taste. Add to the shredded chicken along with the cranberries and almonds
4. Slice the avocado in half and take out the pit. Divide the chicken salad mixture between the halves halves and serve.

Recipe Tags

• 30 Minute Meals
• Easy
• Gluten-free
• Healthy
• Light
• Low-carb
• Picnic
• Make Ahead
• American
• Central/South American
• Entree
• Salad