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Chicken-Stuffed Avocados
Guiding Stars
Servings:
2 (205 g) as an appetizerPrep Time:
25 minutesCook Time:
0 minutes
Ingredients
Prepare this light, elegant meal for a fancy luncheon for two, or make a larger batch of the chicken salad to have a quick lunch option on hand throughout the week.
1/4 c. fat-free, plain Greek yogurt
2 t. Dijon mustard
1 t. dried tarragon
1 t. dried parsley
4 oz. boneless, skinless chicken breast, cooked
2 T. dried, unsweetened cranberries
1 T. almonds, slivered
1 avocado
Directions
1. Mix together the yogurt, mustard, tarragon and parsley.
2. Shred the cooked chicken. Stir the shredded chicken, cranberries and almonds into the yogurt dressing.
3. Slice the avocado in half and remove the pit. Divide the chicken salad between the halves and serve chilled or at room temperature.
Nutrition
| Nutritional Facts | |
| Servings | 2 (205 g) |
| Base Nutrients | |
| Calories | 328 kcal (16%) |
| Calories from Fat | 166 kcal (0%) |
| Total Fat | 18 g (28%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 50 mg (17%) |
| Sodium | 181 mg (8%) |
| Total Carbohydrates | 19 g (6%) |
| Dietary Fiber | 7 g (29%) |
| Protein | 23 g (39%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 14 mg (15%) |
| Minerals | |
| Calcium | 66 mg (5%) |
| Iron | 2 mg (8%) |
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