Chicken Salad Stuffed Avocado

For those of you living the low carb lifestyle, this avocado chicken salad is super easy to make, very satisfying, high in fiber, and a great lower-oxalate recipe. The chicken is a portion of a one pound chicken breast that I sautéed in a pan. I use the remaining chicken throughout the week in different snacks and dishes.

Many times I run to the store and buy a whole pre-cooked rotisserie chicken (plain to keep sodium down) to save even more time. If you do that, this recipe takes about 5 minutes. No time to cook healthy? Think again!

I only eat foods that are overall healthy and taste great. Portion size matters and, thanks to the fiber and protein, this is the perfect portion size to keep you full. Think of this recipe as taco night without the shell!

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.