CHICKEN CLUB AVOCADO BOATS
TIP - Cook the chicken in any manner you desire. I like to cut the chicken breasts into tender sized pieces and pan-sear them in butter. It makes for a slightly crispy outside and an extremely juicy inside. If you do not eat mayonnaise, you can replace it in this recipe with plain Greek yogurt.
1 lb. Boneless skinless chicken breast - Cooked and Cubed
2 Avocados – Halved, Pitted and Cubed
2 Tbs. Minced Garlic – Divided
2 Tbs. Lime Juice
5 Strips Bacon - Cooked Crisp, and Crumbled
¼ Cup Red Onion - Chopped
8 Grape Tomatoes - Halved
4 Tbs. of Mayonnaise
Salt and Pepper – To Taste
(2 Tbs. Peace and Love)
Trim excess fat from chicken, cook and cube.
Halve the avocados, remove pits and scoop avocado from shells. Set shells aside as you will be using them later.
In a medium mixing bowl, combine three of the avocado halves, 1 Tbs. garlic, lime juice, and a dash of salt and pepper. Fork mash until ingredients are well incorporated.
For the chicken salad – Cut remaining avocado into chunks. In a large mixing bowl combine avocado, chicken, bacon, red onions, tomatoes, mayo, 1 Tbs. garlic, and a pinch of salt and pepper. Stir until completely mixed
Divide the mashed avocado mixture among the 4 avocado shells, top each one with a heaping mound of the chicken salad.
Prep Time – 20 Minutes
Cook Time – 20 Minutes
Makes 4 Servings
Calories – 380
Protein – 28 g
Carbs – 4.5 net g
Fat – 27.5 g
My cookbook Peace, Love and Low Carb - The Cookbook - 3 Ingredients to a Healthier You! is available for purchase.
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This photo gives you an idea of what to expect from the ebook. 2 color photos for each recipe, macros, prep and cook time, sample shopping lists, interactive table of contents and index!