Cilantro Lime Jalapeno Chicken Salad in Avocado Cups
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 3 (6 -7 ounce) chicken breasts, cooked (see note)
- 1 jalapeno, diced seeds and membranes removed
- 4 tablespoons fresh cilantro, coarsely chopped
- 1 lime, juiced (to taste)
- 1⁄4 red onion, diced fine (to taste)
- 1⁄3 cup mayonnaise (to taste)
- 1 tablespoon Dijon mustard
- 1 teaspoon cumin
- salt and pepper
- 2 ripe avocados, cut in half seed removed
directions
- 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.
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!