Quick and easy – full of protein!
2 cups cooked chicken, shredded
2/3 cup light sour cream
3 Tbls chunky salsa
1 Tbls fresh chopped cilantro
1 tsp lime juice
- Fold chicken, sour cream, salsa, cilantro and lime juice together in a large bowl.
- Cover and refrigerate chicken salad for 30 minutes to blend flavors.
- When ready to serve, slice avocadoes in half and remove pit. Use each half as a serving bowl for 1 person. Divide chicken salad evenly.
- Garnish with more cilantro and serve.
Note: I use rotisserie chicken with plenty left over for other meals. You can cut the avocados in fourths and divide the salad into 8 servings if you are adding a side dish or soup.
Makes 4 servings
Total Fat 15g
Effective Carbohydrates 3g
Dietary Fiber 3g
From The Good Carb Chef