I made this for my lunch today and it was SO GOOD!!!! This is a very easy recipe for your clients to make at home or in a cooking group. I used canned chicken to make things easy for me. If you are doing it as a cooking class I would slice the avocado’s up so it stretches the recipe out and more clients can enjoy!
Southwestern Chicken Salad in Avocado Bowls
Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook
Prep Time 15 mins / Serves 4
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
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 1 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.