Mexican Chicken Salad Stuffed Avocados
chopped chipotle pepper*
shredded chicken (approximately 2 small chicken breasts)
Place all of the ingredients for the chipotle mayo in a blender and blend until completely smooth. Set aside.
In a bowl combine the shredded chicken, chopped red onion, red pepper, scallions, jalapeño and 2 tbsp of the cilantro. Pour the chipotle mayo overtop and toss until well combined.
Cut the avocados in half and remove the pit from each. Use a spoon to scoop out some of the center to make the hole larger so it can hold more filling.
Fill each of the avocado halves with the chicken salad and sprinkle with cilantro before serving. Enjoy!
I use a dried chipotle pepper which has been soaked in hot water for about 10 minutes.
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