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Southwestern Chicken Salad in Avocado Cups

Southwestern Chicken Salad in Avocado Cups

Southwestern Chicken Salad in Avocado Cups

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

2 avocados




  1. Fold chicken, sour cream, salsa, cilantro and lime juice together in a large bowl.
  2. Cover and refrigerate chicken salad for 30 minutes to blend flavors.
  3. 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.
  4. 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


Nutrition Facts:

Calories 395

Total Fat 15g

Effective Carbohydrates 3g

Dietary Fiber 3g

Protein 55g



From The Good Carb Chef

Print Recipe: Southwestern Chicken Salad in Avocado Cups

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