Southwest Avocado Chicken Salad Bowls
Prep time
Total time
This is an easy, healthy, frugal and fast meal that has a delicious and satisfying taste!
Recipe type: Light Meal
Cuisine: Mexican
Serves: 4
  • 2 cups cooked chicken, shredded
  • 2⁄3 cup sour cream
  • 3 tablespoons chunky salsa
  • 1 tablespoon fresh chopped cilantro
  • 1 teaspoon lime juice
  • 2 avocados
  • Optional garnish: add shredded cheese and bacon crumbles
  1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
  2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
  3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half.
  4. Optional: top with shredded cheese and chopped bacon for an extra punch of flavor.
Note that you can make the chicken salad part ahead of time, but you will want to serve this in the avocado right away. Letting avocados set makes them turn brown.
Nutrition Information
Serving size: 80 grams (2.82 oz.) Calories: 269.5 Fat: 19.3 Saturated fat: 6.15 Unsaturated fat: 1.4 Trans fat: 0 Carbohydrates: 9.15 Sugar: 2.35 Sodium: 119.7 Fiber: 5 Protein: 15.1 Cholesterol: 26.6
Recipe by The Thrifty Couple at