Cilantro Lime Jalapeno Chicken Salad in Avocado Cups

READY IN: 20mins
Recipe by gailanng

Refrigerating allows the flavors to meld. Chill time not included.

Top Review by DailyInspiration

What a delicious lunch we had today! I really enjoyed this salad -- it is really filling, but light and healthy at the same time. I used pickled jalapenos and I sliced my avocado and served the chicken salad on top so I could have a bite of avocado with every bite. I used the leftovers from my baked chicken last night; however, a rotisserie chicken would be just as good. Will definitely make this dish again!! Made for Spring PAC, April, 2012.

Ingredients Nutrition

Directions

  1. Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
  2. Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.

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