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Southwestern Chicken Salad In Avocado Bowls

If you love avocado and chicken, this is the recipe for you. The spice of the salsa, the creaminess of the avocado and great chicken flavor come together to bring you a sensational salad you'll love!

Prep
Cook
Serves 2people
Ingredients
2
cups cooked chicken, shredded
2/3
cup sour cream
3
tbsp chunky salsa
1
tbsp fresh chopped cilantro
1
tsp lime juice
2
avocados
Directions
1.
Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2.
Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3.
When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for one person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.
4.
*** Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.
5.
*** Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeno pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!
6.
6 Net carbs ... per serving.

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