CHICKEN AND EGG SALAD STUFFED AVOCADO RECIPE
5/5
This Chicken and Egg Salad Stuffed with Avocado is a nutritious and satisfying option for Indian weight loss. Packed with protein from chicken and eggs, and paired with creamy avocado, this salad provides a refreshing and weight-loss-friendly meal that supports your health goals.
INGREDIENTS
- 2 boneless, skinless chicken breasts, cooked and shredded
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, halved and pitted
- 1/4 cup diced cucumber
- 1/4 cup diced bell peppers (any color)
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons Greek yogurt or low-fat mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: Fresh cilantro or parsley for garnish
INSTRUCTIONS
- In a bowl, combine the shredded chicken, chopped hard-boiled eggs, diced cucumber, diced bell peppers, and cherry tomatoes.
- In a separate small bowl, mash the ripe avocado with a fork until smooth.
- Add Greek yogurt or low-fat mayonnaise, lemon juice, salt, and pepper to the mashed avocado. Mix well to combine.
- Pour the avocado mixture over the chicken and egg mixture. Stir gently until everything is well coated and combined.
- Taste and adjust seasoning if needed.
- Scoop the chicken and egg salad into the halved avocado, filling the cavity.
- Garnish with fresh cilantro or parsley if desired.
- Serve the chicken and egg salad stuffed avocado immediately.
TIPS
- Choose skinless chicken breast for a leaner protein option.
- Opt for boiled or poached eggs to keep the salad light.
- Customize the salad by adding your favorite vegetables like cucumber, bell peppers, or cherry tomatoes for added crunch and nutrients.
- Use Greek yogurt or low-fat mayonnaise as a healthier alternative to regular mayonnaise.
- Serve the salad stuffed in a ripe avocado for a boost of healthy fats and additional fiber.
NUTRITION VALUE
- Calories: Approximately 250 kcal
- Protein: 20g
- Carbohydrates: 10g
- Fat: 15g
- Fiber: 6g
