Cilantro Lime Jalapeno Chicken Salad in Avocado Cups |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Refrigerating allows the flavors to meld. Chill time not included. Ingredients:
3 (6 -7 ounce) chicken breasts, cooked (see note) |
1 jalapeno, diced seeds and membranes removed |
4 tablespoons fresh cilantro, coarsely chopped |
1 lime, juiced (to taste) |
1/4 red onion, diced fine (to taste) |
1/3 cup mayonnaise (to taste) |
1 tablespoon dijon mustard |
1 teaspoon cumin |
salt and pepper |
2 ripe avocados, cut in half seed removed |
Directions:
1. Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
2. Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.
|
|