Southwest Chicken Salad Stuffed Avocados ala ~DKBB~

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.

Banh Mi Tacos ala ~DKBB~

Chicken Banh Mi Tacos ala ~DKBB~

(original recipe from loveandrisotto.com)

Tacos

4-6 Tortillas

1 cup roasted or rotisserie chicken, shredded or diced

¼ cup cilantro, chopped

4 to 6 jalapenos, chopped or sliced

1 cucumber, diced

1 onion, diced

1 can black beans, drained and rinsed

Sauce

3 Tbsp. mayonnaise (I prefer Kraft Olive Oil & Cracked Pepper mayo)

1½ tsp. low-sodium soy sauce

½ tsp. white vinegar

¼ tsp. minced garlic

¼ tsp. minced ginger

¼ tsp. lemon juice

¼ tsp. sugar

• Mix all sauce ingredients together and whisk thoroughly; add the sauce to every taco.
• Assemble tacos with ingredients you prefer (all or some).