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Tex-Mex Chicken Salad Stuffed Avocados

4 Servings


Dairy Free Gluten Free High Fibre No Added Sugars

Nutritional Facts Per Serving

18.5 g
10.2 g
5.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 343
  • Fat 26.8 g
    • Saturated   4.3 g
    • + Trans 
  • Cholesterol 49 mg
  • Sodium   192 mg
  • Carbohydrate 10.2 g
    • Fibre   5.3 g
    • Sugars  
  • Protein 18.5 g
    • Vitamin A 15 %
    • Vitamin C 53 %
    • Calcium 2 %
    • Iron 12 %


Preheat your grill to medium-high. Brush the chicken with the olive oil; season with the cumin, chili powder, salt and pepper. Grill for 3-4 minutes per side, or until cooked through. Cool the chicken to room temperature, then cut into small cubes and place in a bowl. Mix in the remaining ingredients, except the avocados. Cover and chill for at least 30 minutes. Cut the avocados lengthwise in half and carefully remove the pit. Trim a little from the bottom of each half so they will sit straight and divide among 4 plates. Divide and mound the chicken mixture on the avocados and then serve.

Recipe Options: Use an equal weight of boneless chicken thigh instead breast. Use light mayonnaise instead of regular. Give the salad a spicier bite by mixing in 1 tablespoon or so of finely chopped jalapeño pepper. Stuff the chicken salad into papaya halves (seeds removed), instead of avocadoes.

Serving Suggestions

Make a delightful lunch or dinner by pairing the stuffed avocados with one of the salads found in our website recipe collection, such as Grilled Bell Pepper Salad, Whole Wheat Pasta and Roasted Vegetable Salad, or Roasted Garlic Caesar Salad.

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