A wonderfully refreshing chicken salad with a twist. Full of rich flavor and healthy fats, you can't ask for much more.
Course Salads and Soups
Prep Time 15minutes
Total Time 15minutes
Servings 2-4 servings
4large avocados2 for the recipe, 2 for serving, if desired
1 6ozcontainer of plain yogurtI used [Chobani Non Fat Plain|http://chobani.com/products/non-fat-plain/]
1 ½cupsof cooked chicken breastshredded
¼cupof cooked baconchopped
Salt and pepperto taste
shredded cheese for garnishif desired
In a large mixing bowl, stir the yogurt, green onions, garlic and cilantro together. (I used my stand mixer bowl)
Slice two large avocados in half. Remove the pits. Scoop the avocado flesh out of the shells and add to the yogurt mixture. Discard the avocado shells and the pits.
Slice the lemon in half. Squeeze one half into the avocado/yogurt to keep it from browning. (you want about 2-3 tablespoons of lemon juice)
Add a pinch or so of salt & pepper.
I used my mixer to blend it all together. Just blend until creamy.
Gently stir in the chicken breast and the bacon.
Slice the last two avocados in half. Remove the pits and discard. You might want to scoop out a little of the avocado flesh to make it more like a "bowl". I just added it to my chicken salad. Use the second half of the lemon to squeeze into the avocados and kinda spread it all around with my finger to make sure that wouldn't brown either.
Scoop the chicken salad into the avocado "bowls" and garnish with some shredded cheese if desired.