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Avocados Stuffed with Tangy Chicken Salad

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Ingredients

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  • 2 cups shredded cooked chicken (8oz or 225gr)
  • ½ cup seeded and chopped cucumber (3oz or 75gr)
  • ½ cup chopped pineapple (3 oz or 75gr)
  • 1 tbsp. chopped cilantro (5gr)
  • 1/3 cup Tangy Mayonnaise (75ml)
  • 4 large avocados, seeds removed
  • Sliced red onion and cilantro leaves for garnish

Instructions

  1. Place the chicken, chopped cucumber, pineapple and cilantro in a medium mixing bowl.
  2. Add the Tangy Mayonnaise, and toss to combine well.
  3. Fill the avocado halves with the chicken salad, garnish and serve immediately.

Notes

Chicken salad can be made in advance, so you can fill the avocados right before serving.

Find it online: https://www.kitchenwrangler.com/uncategorized/avocados-stuffed-tangy-chicken-salad/