Mexican Chicken Stuffed-and-Baked Avocados
Butter Lettuce, Carrot, and Walnut Salad
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 large avocados, halved (keep skins on)
- 1 Tbsp fresh lemon juice
- ½ cup sour cream
- ½ cup organic fresh salsa
- 2 Tbsp chopped fresh cilantro
- ½ tsp salt
- ½ tsp pepper
- 1½ cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F. Bake chicken 25 minutes or until done; cool slightly, and shred.
- Scoop about 2 Tbsp avocado from each avocado half (as you would a baked potato). Combine chicken, avocado, lemon juice, sour cream, salsa, cilantro, salt, and pepper; spoon into avocado halves.
- Place stuffed avocados close together on a foil-lined baking sheet; sprinkle with cheese.
- Bake 15 to 20 minutes or until cheese is melted and avocados are tender.
Side Dish Ingredients
- 2 tsp Dijon mustard
- 1½ Tbsp fresh lemon juice
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 heads butter lettuce, torn into bite-size pieces
- 2 carrots, shredded
- 1 cup walnut pieces
- ½ cup thinly sliced red onion
Side Dish Instructions
- Whisk together first 5 ingredients in a bowl; add lettuce, carrots, nuts, and onion. Toss.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
