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RecipeChipotle Chicken Salad in Avocado Boats

Nutrition Facts
Amount per Serving
  • Calories: 460
  • Protein: 32 g
  • Total Fat: 30 g
    • Unsaturated Fat: 24 g
    • Saturated Fat: 6 g
  • Cholesterol: 65 mg
  • Total Carbohydrate: 24 g
  • Dietary Fiber: 17 g
  • Total Sugar: 4 g
    • Natural Sugar: 3 g
    • Added Sugar: 1 g
  • Sodium: 800 mg

All aboard the joyful lunch express! I’m serving up Chipotle Pulled Chicken in Avocado Boats that’s a serious cinch to make. You’re the captain of your delish-ship: you can choose to kick up the heat by adding extra chipotle peppers, or mix in a few tablespoons of mayo for a creamier chicken salad-like consistency. Also, it’s an easy recipe to scale up or down depending upon whether you’re dining alone or feeding a larger crowd. Oh, and if you love a hearty, smoky, flavorful wrap sandwich like me, you can seamlessly transform this dish into just that. Simply mash and spread the avocado on a tortilla (or lay down sliced avocado), layer your chipotle chicken on top, along with some extra adobo sauce, and roll it up. So GOOD.

  • Prep time
  • Total Time
This recipe makes 2 servings
Ingredients:
  • • 1 ½ cups shredded chicken*
  • • ½ cup salsa, mild, medium or spicy
  • • 2 chipotle peppers in adobo sauce, chopped up
  • • 1 teaspoon of adobo sauce
  • • 2 avocados, split and pits removed

*you can use store-bought rotisserie chicken; remove skin and shred the breast and thigh meat using your fingers. Or, you can also cut up leftover (skinless) chicken cutlets into tiny pieces

Preparation:

Mix together the chicken, salsa and chipotle peppers and adobo sauce. Scoop ~¼ cup scoop into each avocado half. Drizzle on extra adobo sauce, if preferred.

 

Try this Chipotle Pulled Chicken Wrap.