Fresh, creamy and wonderfully satisfying, these Chicken Avocado Salad Boats are a light lunch that still feels indulgent. Tender shredded chicken, sweet cherry tomatoes and baby spinach are folded with cream cheese, then spooned back into ripe avocado shells and finished with a glossy balsamic drizzle. They are low-carb, beautiful to serve and ready with minimal fuss.
Ingredients
- 500 g (1.1 lb) chicken fillet
- Fresh spinach
- Cherry tomatoes
- Cream cheese
- 1 avocado
- Salt and spices, to taste
- Balsamic glaze
Instructions
- Rub the fillet with salt, spices, and black pepper; sear on a dry skillet on all sides until done.
- Quarter the cherry tomatoes, tear the spinach, shred the chicken, and toss together. Add a few spoonfuls of cream cheese and mix well.
- Halve the avocado, remove the pit, and scoop the flesh into the salad. Serve the salad inside the avocado shells, drizzled with balsamic.
Tips
- Use a dry, hot skillet for a good sear without adding extra fat.
- Scoop the avocado gently so the shells stay intact for serving. For more avocado ideas, try our Shrimp Couscous Salad with Avocado and Avocado Toast with Egg.
- For more healthy inspiration, browse Allrecipes and check nutrition guidance at USDA.
Nutrition: per 100 g: 127 kcal, protein 6.1 g, fat 6.6 g, carbs 4.7 g