Mexican Chicken Salad Stuffed Avocados
20Prep Time Minutes
20Total Time Minutes
7Number of Ingredients
2 cups shredded cold rotisserie chicken
1 can (10 oz each) Ro*Tel® Hot Diced Tomatoes with Habaneros, drained
1/3 cup chopped celery
1/3 cup light mayonnaise
1 tablespoon chopped fresh cilantro
1/4 teaspoon seasoned salt
1/8 teaspoon ground black pepper
3 large avocados, halved, pitted
|% Daily Value|
|Total Fat||26 g||41%|
|Saturated Fat||4 g||22%|
|Dietary Fiber||8 g||32%|
|Vitamin C||14 mg||23%|
|Vitamin A||383 iu||8%|
Combine chicken, drained tomatoes, celery, mayonnaise, cilantro, salt and pepper in medium bowl to make chicken salad.
Top each avocado half with 1/3 cup chicken salad.
Chicken salad may be prepared ahead of time and refrigerated. When ready to serve, halve and pit avocados. Top halves with chicken salad.
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