Chicken Salad Stuffed Avocados

In the summer, people typically want to spend less time indoors and more time outside, so quick, easy meals are a definitely plus to avoid hours in the kitchen.  I love when dishes have minimal ingredients but still taste great, and this recipe is no exception.  Avocados are a great source of healthy fats and their fiber content is ideal for a low carb diet.  After baking, avocados practically melt in your mouth, and, when combined with protein and other fat sources, they make the perfect meal.  This dish is the perfect way to boost your fat and fiber numbers and makes a delicious, nutritious keto-friendly meal.

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I began by pre-heating the oven to 400°F and gathering my ingredients.

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I melted the butter in a large pan over medium heat.  I sliced the chicken breast tenderloins into small bite-sized pieces, seasoned them with salt and pepper, and then sauteed them until golden brown and cooked through.

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After they were finished cooking, I scooped the chicken into a mixing bowl and set aside.  While the chicken was cooking, I placed the bacon between two sheets of paper towels and cooked them in the microwave until crisp.  When they cooled to the touch, I crumbled them into small pieces and set them aside.

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Next I sliced open the avocados, removed the seeds, and then, using a small spoon, I scraped the flesh out of the skin while leaving each half in tact.

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I seasoned each half with salt and pepper and placed them cut-side down on a foil-lined baking sheet I coated with non-stick spray and baked them for 10 minutes.

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While the avocados were baking, I finely diced the red onion.

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I added the onion to the bowl of chicken along with most of the shredded cheese, bacon, and mayo.  I seasoned everything again with salt and pepper and mixed the ingredients together until they were thoroughly combined.

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When I pulled the avocados out of the oven, I turned the broiler on high.  I flipped the avocados over and packed the chicken salad evenly on top of each half, sprinkled them with a little extra cheese, and returned them to the oven for 1-2 minutes until the cheese was melted.  I love the creaminess of the avocado paired with the chicken and bacon and the bite of the red onion.  If you want, you could switch up the toppings by using sugar free bbq sauce and pulled pork or make it an avotaco by using ground beef, salsa, and sour cream.  This truly is delicious and filling and a great summer meal.

Chicken Salad Stuffed Avocados

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 4 halves

Serving Size: 2 halves

Chicken Salad Stuffed Avocados

Ingredients

  • 2 medium Hass avocados
  • 8oz chicken breast tenderloins
  • 1tblsp butter
  • 2 slices bacon
  • 3tblsp mayo
  • 1/4c red onion
  • 1/4c shredded cheddar cheese
  • To Taste
  • Salt
  • Pepper

Instructions

  1. Pre-heat the oven to 400°F.
  2. Cook the strips of bacon until crispy, crumble, and set aside.
  3. Melt the butter in a large pan over medium heat.
  4. Cut the chicken into bite-sized pieces, season with salt and pepper, and saute until cooked through and golden brown; add to a mixing bowl and set aside.
  5. Slice the avocados open, remove the seeds, and use a large spoon to remove the skin from each half.
  6. Season with salt and pepper, line a baking sheet with foil, spray with non-stick spray, and bake them cut-side down for 10 minutes.
  7. Remove the avocado from the oven, let cool slightly, and turn the broiler on high.
  8. Finely dice the red onion and add it to the bowl of chicken along with the bacon, mayo, most of the shredded cheese, salt, and pepper. Mix until thoroughly combined.
  9. Turn the avocado halves over and top evenly with the chicken salad, sprinkle with remaining cheese, and return to the oven for 1-2 minutes until the cheese is melted.

Nutrtional Information

Per serving: 659 calories, 15g total carbs, 5g net carbs, 53g fat, 35g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

https://butterisnotacarb.com/chicken-salad-stuffed-avocados/

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5 Comments

  1. Hazel

    Oh, yum, BAKED avocados!

    Does baking change the flavor? I’m fascinated, never thought about cooking an avocado.

    And chicken salad in a fruit is classic. (I’ve read that avocados are berries.)

    I love the idea of bacon with the chicken in this salad.

    • Hi Hazel! I don’t think it changes the flavor, really. It’s most just warm and extra creamy. One of my favorite (not at all low carb) appetizers from the Cheesecake Factory is avocado egg rolls – egg roll wrappers filled with chunks of avocado and fried. It is fantastic and the warmed avocado is great. I love bacon in the chicken salad, too!

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