A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken-Stuffed Avocado
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- #51946
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 medium avocados
1/4 cup fresh lime juice
2 cooked boneless chicken breasts
2 medium tomatoes
4 scallions or green onions
1 cup lettuce
12 pimiento-stuffed green olives
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1/2 cup shredded cheddar cheese
directions
Peel the avocados. Slice in half and remove the pits. Sprinkle with lime juice.
Remove the skin from the chicken and chop into 1/2-inch pieces.
Chop the tomatoes into 1/4-inch pieces. Remove the skin from the scallions and chop into 1/4-inch pieces. Tear the lettuce into 1/2-inch pieces. Cut the olives into quarters.
Combine all the ingredients except the avocados and cheese in a medium-sized bowl.
Place 1/4 of the mixture into each avocado half. Sprinkle the cheese on top.
added by
EmmieBoerne
nutrition data
330 calories, 23 grams fat, 15 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 24, 2013
Used black olives instead of green due to personal preference. Maybe I used small avocados but there was way more filling than room for it in the avocados. Delicious so I didn't waste it I put it on a croissant.