Prepare this light, elegant meal for a fancy luncheon for two, or make a larger batch of the chicken salad to have a quick lunch option on hand throughout the week.
1/4 c. fat-free, plain Greek yogurt
2 t. Dijon mustard
1 t. dried tarragon
1 t. dried parsley
4 oz. boneless, skinless chicken breast, cooked
2 T. dried, unsweetened cranberries
1 T. almonds, slivered
1 avocado
Tip: Screenshot this list for easy reference while shopping
Instructions
Mix together the yogurt, mustard, tarragon and parsley.
Shred the cooked chicken. Stir the shredded chicken, cranberries and almonds into the yogurt dressing.
Slice the avocado in half and remove the pit. Divide the chicken salad between the halves and serve chilled or at room temperature.
Nutrition Facts
2 servings per container
Serving size201 g
Amount per serving
Calories318
% Daily Value*
Total Fat 18.3g
23%
Saturated Fat 2.9g
15%
Trans Fat 0g
Cholesterol 49.6mg
17%
Sodium 180.5mg
8%
Total Carbohydrate 16.7g
6%
Dietary Fiber 7.56g
29%
Total Sugars 7.2g
Includes 5.1g Added Sugars
10%
Protein 23.2g
Vitamin D 0.1mcg
0%
Calcium 65.5mg
6%
Iron 1.4mg
6%
Potassium 719.1mg
15%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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![[NEW] Chicken Stuffed Avocados](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126805160.jpg)
