Chicken Salad Stuffed Avocados
Ingredients
- 1/2 Avocados
- 140g shredded chicken
- 1 tbsp cup vegan mayo
- 1 tsp Wholegrain Mustard
- 2 tbsp diced red onion
- 2 tbsp diced celery
- 1 tsp fresh parsley chopped
- 1/4 tsp pink Himalayan Sea salt
- 1/8 tsp pepper
Instructions
- Bake chicken breasts at 220 Celsius for20-25 minutes.
- Shred the chicken breast with 2 forks andset aside.
- Pit avocado.
- Scoop out a little more of the middle of each and place in a large bowl.
- Mash gently with a fork then add the rest of the ingredients to the bowl and mix together.
- Scoop the chicken salad filling back intothe avocado and serve immediately.