Southwest Chicken Salad Stuffed Avocadoes ala ~DKBB~
(original recipe from Jenny on homeandbirch.com)
2 cups leftover roast or rotisserie chicken, shredded or diced
1 cup diced red bell pepper
1 pint cherry tomatoes, quartered
¼ to ½ cup diced jicama (optional – provides crunch and texture)
1 cup corn kernels (I use thawed frozen corn)
1 can black beans, rinsed and drained
1 poblano pepper
¼ cup cilantro
5 to 7 oz. plain Greek yogurt (whatever size you can find will work)
1 Tbsp. lime juice
1 tsp. olive oil
Salt and pepper to taste
6 avocadoes, halved
- In a medium bowl, combine the chicken, red bell pepper, cherry tomatoes, jicama (if desired), corn, and black beans.
- In a food processor, combine the poblano pepper, cilantro, Greek yogurt, lime juice, olive oil, and salt and pepper; pulse until well combined, then add to bowl of chicken; mix well.
- Spoon the chicken salad into the avocado halves and serve; you can serve with lime slices and squeeze lime over each serving, as desired.