Tuesday, October 18, 2011
Baked Chicken-Avocado Salad
1 Tbs. olive oil
2 cups ripe avocados (about 4 small)
2 Tbs. fresh squeezed lemon juice, seeds removed
3/4 cup mayo
1 tsp. dried minced onion
1/2 tsp. garlic salt
1/4 tsp. sea salt
Dashes of ground black pepper
1/2 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F.
Cut chicken into small 1/4-inch pieces. Heat a medium size skillet over medium heat. Add oil and heat. Add chicken and cook until no longer pink. Drain and set aside.
Cut avocados in half and remove seed. With a large spoon, scoop out the avocado pulp. Gently slice pulp into small bite-size chunks and place in a large-sized bowl. Add lemon juice and gently toss to coat.
In a separate small bowl, combine mayo, onion, garlic salt, sea salt, and pepper. Stir to blend well.
Add chicken, mayo mixture, and cheese to avocados; gently mix, trying not to mash the avocados. Fill each avocado shell with mixture.
Place shells, mixture side up, in an ungreased 13 x 9-inch baking pan. Carefully add enough water to just cover the bottom of the pan, not getting any into the avocado shells.
Bake, uncovered, for 15 minutes. Serve hot from the oven.