50. Recipe: Healthy Low Fat Mexican Avocado Chicken Salad
Lime juice, jalapeno, cilantro, and corn add a fiesta to your ho-hum chicken salad.
Skill level: Beginner
Start to Finish: 15 minutes
Prep: 15 minutes
Cook: 0 minutes
1/4 cup plain fat free Greek yogurt
1 roma tomato, seeds removed and finely minced
Juice of 1 lime
2 tablespoons frozen (thawed), fresh or canned corn
1/2 jalapeno, seeds and ribs removed (or included, if you like a kick!)
1 tablespoon shallot, minced
2 tablespoons cilantro, finely minced
1 skinless boneless chicken breast, grilled or baked and finely diced or 3 ounces of rotisserie chicken, shredded
Salt and pepper, to taste
1. In a medium bowl, scoop out the avocado and mash coarsely. Add in the yogurt, tomato, lime juice, corn, jalapeno, shallot, cilantro and diced chicken. Stir until well combined, then season with salt and pepper, to taste.
2. Scoop the chicken salad into the avocado halves and enjoy on its own for a low carb lunch. You can also scoop it into pita pockets or smear on sliced bread for a heartier main.
Recipe and photo by Abbey Sharp, RD, Blogger at Abbey’s Kitchen.Back to top