Spicy Chicken Salad Stuffed Avocados

This is an oldie but goodie. Often I formulate a recipe idea, and then have Cassidy help me execute it. It’s sort of how we work best. I dream and visualize. He plans and also executes. Sometimes he dreams and visualizes, and I plan and execute. Somehow, it all works out. This was a collaboration from years ago and dangit (I never say dangit?) they are so good! There are so many reasons I also love eating food out of bowls made out of food. (say that three times fast) It’s because it’s pretty magical! And more importantly than that, eating such festive and fun foods reminds me of parties. Parties make me happy. Especially lately, and since March of 2020.

Spicy Chicken Salad Stuffed Avocados:

What You Need:

2-3 avocados
2 tablespoons TABASCO® Sauce
1/2 red pepper, chopped
1.5 pounds boneless, skinless chicken breasts
1/4 teaspoon salt
1 garlic clove, minced
1 cup fresh strawberries, chopped
1/4 cup pecans, chopped
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 cup sour cream
2-3 tablespoons Balsamic
1/2 cup Parmesan

What You Do:

1. Preheat grill or skillet to medium high heat and rub chicken with olive oil and seasonings

2. Grill on each side for 2-4 minutes until chicken is cooked through

3. Chop chicken and set aside

4. Scoop out avocado halves and leave about two inches of flesh inside

5. Slice the avocado you scooped out

6. In a large bowl, mix the chicken, avocado slices, red peppers, strawberries, pecans, salt, pepper, paprika, Balsamic and sour cream

7. Toss well to combine

8. Scoop the mixture onto the avocado halves

9. Top with TABASCO® Sauce and serve

10. Enjoy!

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Spicy Chicken Salad in Avocado Bowls

Yield: 4 Servings

Ingredients

1. 2-3 avocados
2. 2 tablespoons TABASCO® Sauce
3. 1/2 red pepper, chopped
4. 1.5 pounds boneless, skinless chicken breasts
5. 1 garlic clove, minced
6. 1 cup fresh strawberries, chopped
7. 1/4 cup pecans, chopped
8. 1/4 teaspoon salt
9. 1/4 teaspoon freshly ground black pepper
10. 1/2 teaspoon paprika
11. 1/2 cup sour cream
12. 2-3 tablespoons Balsamic
13. 1/2 cup Parmesan

Instructions

• 1. Preheat grill or skillet to medium high heat and rub chicken with olive oil and seasonings
• 2. Grill on each side for 2-4 minutes until chicken is cooked through
• 3. Chop chicken and set aside
• 4. Scoop out avocado halves and leave about two inches of flesh inside
• 5. Slice the avocado you scooped out
• 6. In a large bowl, mix the chicken, avocado slices, red peppers, strawberries, pecans, salt, pepper, paprika, Balsamic and sour cream
• 7. Toss well to combine
• 8. Scoop the mixture onto the avocado halves
• 9. Top with TABASCO® Sauce and serve
• 10. Enjoy!

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