Low Carb Buffalo Chicken Salad Stuffed Avocado
- 2 avocados cut in half, pitted and skin removed
- 3 cups boneless skinless chopped cooked chicken breast
- ¼ cup mayo
- ½ cup mashed avocado scooped out of the 2 avocados you cut in half to start with
- 1 tablespoon lemon juice
- 1 tablespoon buffalo sauce sugar-free, I used Archie Moore brand
- ¼ teaspoon salt
- pepper to taste
Place your avocado halves on a serving platter and spoon out some of the center of each to equal the ½ cup mashed you need for the recipe then set them aside while you make the rest of the filling.
In a bowl, add the mashed avocado, chicken, mayo and lemon juice.
Combine that well and then add the buffalo sauce and salt and pepper.
Taste and adjust spices as desired.
Spoon this filling evenly into each half of the avocados.
Sprinkle with more buffalo sauce if desired.
Enjoy immediately or keep refrigerated until ready to serve.
Serving: 1g | Calories: 446kcal | Carbohydrates: 8.3g | Protein: 40.9g | Fat: 28.6g | Saturated Fat: 3.9g | Cholesterol: 103mg | Sodium: 450mg | Fiber: 6.6g | Sugar: 0.3g