Ingredients
4 large avocados (2 for the recipe, 2 for serving)
1 fresh lemon
1 6 oz container of plain yogurt
1/4 cup chopped green onions
2 Tablespoons minced garlic
1/4 cup chopped cilantro
1 1/2 cups of chicken breast from free range chickens, cooked and shredded
1/4 cup of lean chopped, cooked & drained bacon
Salt and pepper, to taste
shredded cheese for garnish
How to Make It
- Stir the yogurt, green onions, garlic and cilantro together in a large mixing bowl.
- After slicing two large avocados in half, remove the pits and scoop the avocado flesh out of the shells.
- Add this to the yogurt mixture.
- Discard the avocado shells and pits.
- Slice the lemon in half. Squeeze one half of the lemon to get 2-3 tablespoons.
- Mix this into the avocado/yogurt to keep it from browning.
- Add salt & pepper to taste. Blend above all together until creamy.
- Gently stir in the chicken breast.
- Add the bacon.
- Slice the last two avocados in half, removing and discard the pits.
- Scoop out a little of the avocado flesh to make it like a bowl or just add to the chicken salad.
- Use rest of the lemon to squeeze into the avocados. Spread around with fingers to keep from turning brown.
- Scoop the chicken salad into the avocado bowls.
- Use the shredded cheese to garnish.
Serves: 4
Adapted from: http://dailydishrecipes.com/creamy-avocado-chicken-salad/
