This summer recipe is easy to prepare and perfect for diets and weight loss programs. These Chicken Salad Stuffed Avocados are low carb and packed with healthy fats and antioxidant-rich veggies. Chill and serve for a refreshing summer meal that fills you up yet keeps your calorie count low. They make a great summer lunch, appetizer or dinner entrée that everyone will enjoy. These stuffed avocados are great to bring to a potluck or summer barbecue—at least you’ll be certain there is one healthy dish to indulge in.
Avocados are a true superfood and one of the most nutrient-dense you can consume. They are an ideal source of healthy monounsaturated fatty acids (MUFAs), which are shown to promote heat and brain health. Avocados are also packed with soluble fiber, which together with the healthy fats help regulate blood sugar. This helps prevent those spikes and crashes that wreak havoc on our appetite. Avocados are also a good source of antioxidants and an array of trace vitamins and minerals.
The chicken adds to the satisfying qualities of this dish, as they’re an excellent source of complete, lean protein. Chicken helps fill you up and builds the lean muscle we need for weight loss. Both the tomatoes and red bell peppers are loaded with antioxidants such as beta-carotene and lycopene, which help protect your skin against UV damage and promote healthy eyesight.
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2 cups lean chicken, shredded
2 avocados, pitted
¼ cup red bell pepper, chopped
1/2 cup tomatoes, chopped
⅓ cup scallions, diced
⅔ cup non-fat Greek yogurt
¼ cup reduced-fat mayo
2 tsp. Dijon mustard
Juice of one lemon
Kosher salt and freshly ground black pepper to taste
Chopped parsley (for garnish)
This recipe is super easy to prepare. Start by scooping out the avocados and dicing the insides. Set aside. Combine the shredded chicken, Greek yogurt, lemon juice, reduced fat mayo, Dijon mustard and scallions together in a bowl. Next fold in the chopped red bell peppers, avocados and tomatoes.
Scoop into the avocado shells. Season with Kosher salt and freshly ground black pepper to taste. Garnish with parsley and serve.
Makes four servings.