Southwest Avocado Chicken Salad Bowls Recipe (Fast, Healthy, Gluten-Free)

We have recently become very obsessed with avocados. In an effort to eat healthier, including those wholesome healthy and necessary fats for all, we are finding dozens of new and creative ways to enjoy these little gems.

And many times throughout the year, we are finding that they are actually quite affordable in the sense that half of an avocado goes a long way!

For example, one of our favorite breakfasts are two pieces of wheat toast and then using half of an avocado to spread on both pieces (instead of butter, jam, etc.) is quite frugal and super tasty! It is under $1 most of the year. Granted, there are time periods when avocados are quite pricey and during those times, we will either skip or skimp that week.

Well, one super frugal and healthy lunch is by turning your half avocado into a salad bowl!

We use our chicken from Zaycon Foods and the chicken that we pre-cook and freeze. So not only is this meal frugal, it is also super fast and easy with the pre-cooked chicken. If you don’t have pre-cooked chicken, canned chicken will work fine too.

Check out this awesome, quick-step, healthy, frugal and satisfying meal!

Ingredients for Southwest Avocado Chicken Salad Bowls

• 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

How to make Southwest Avocado Chicken Salad Bowls

• 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.
• Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
• 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.
• 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.

Here’s a printable recipe to keep with your recipes. Just click on the “print” button below.

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