Chicken salad stuffed avocado
Chicken Salad Stuffed Avocado features a blend of chicken, turkey bacon, tomato, and cottage cheese served in creamy avocado halves. This nutritious dish is easy to prepare and perfect for lunch or meal prep.
Cook time 15 min
Prep time 5 min
Ingredients:
2 oz turkey bacon6 oz chicken breasts
1 tomato
1/2 cup lowfat cottage cheese
1/2 cup lettuce
1 avocado
Chicken Salad Stuffed Avocado is a healthy and delicious dish that combines the savory flavors of bacon, chicken, tomato, cottage cheese, and lettuce served in a creamy avocado. It's a perfect meal for those who are looking for a nutritious yet satisfying option. This recipe is easy to prepare and great for meal prep or a quick lunch.
Instructions:
- Preheat a skillet over medium heat.
- Add the turkey bacon and cook until crispy, about 5-7 minutes, flipping halfway.
- Remove the bacon from the skillet and place it on a paper towel to drain excess grease. Once cooled, crumble into small pieces.
- Season the chicken breast with a pinch of salt and pepper (optional).
- Using the same skillet, cook the chicken breast over medium heat until the internal temperature reaches 165°F (74°C), about 6-8 minutes on each side.
- Remove the chicken from the skillet and let it rest for a few minutes before chopping it into bite-sized pieces.
- Wash the tomato and dice it into small pieces.
- Rinse and shred the lettuce if not pre-shredded.
- In a medium bowl, combine the chopped chicken, diced tomato, shredded lettuce, low-fat cottage cheese, and crumbled turkey bacon.
- Mix until all ingredients are well combined.
- Cut the avocado in half and remove the pit.
- Scoop out some of the avocado flesh from each half to create a larger cavity for stuffing, and add the scooped-out avocado to the chicken salad mixture. Gently mix it in.
- Spoon the chicken salad mixture into the avocado halves, ensuring they are generously filled.
- Place the stuffed avocado halves on a plate.
- You can garnish with additional crumbled bacon or a sprinkle of chopped parsley if desired.
- Serve immediately for the best flavor and texture.
This Chicken Salad Stuffed Avocado is not only nutritious but also bursting with flavor. The combination of crispy turkey bacon, tender chicken, fresh tomatoes, and creamy cottage cheese all nestled in an avocado makes for a delightful and satisfying meal. Whether for a quick lunch or a light dinner, this recipe is sure to become a favorite.
Chicken salad stuffed avocado FAQ:
Cook the chicken breast over medium heat for about 6-8 minutes on each side, until the internal temperature reaches 165°F (74°C).
Yes, you can substitute chicken with rotisserie chicken, turkey, or even canned tuna for a different flavor profile.
Store any leftover stuffed avocados in an airtight container in the refrigerator for up to 1 day. It's best to eat them fresh since avocados can brown quickly.
You can replace low-fat cottage cheese with Greek yogurt or a dairy-free alternative, like vegan cream cheese, for a similar creamy texture.
Cook the turkey bacon for about 5-7 minutes, flipping halfway through. It should be golden brown and have a firm texture before removing it from the skillet.
Cooking Tips:
- Cook the turkey bacon until crispy for a better texture contrast with the creamy avocado and cottage cheese.
- You can grill or pan-sear the chicken breasts to add a bit more flavor through caramelization.
- Use ripe but firm avocados so they hold up well when stuffed.
- Dice the tomato finely to distribute its flavor more evenly throughout the salad.
- If you prefer a bit more crunch, you can add finely chopped red onion or celery to the salad mixture.
Nutrition Facts
2 ServingsCalories 300kcal
Protein 30g
Carbohydrates 10g
Fiber 5g
Sugar 2.89g
Fat 16g
More recipes
Chocolate-covered peanut butter banana bites
Chocolate-covered banana bites with peanut butter, perfect for snacking.
21 Apr 2026Applesauce yogurt parfait
Layer creamy Greek yogurt and applesauce for a nutritious parfait.
21 Apr 2026Caramelised onion and garlic kale with olive oil
A simple, flavorful caramelised onion and garlic kale side dish.
21 Apr 2026