Looking for an easy, packable lunch for work?
This healthy homemade chicken salad served inside an avocado instead of with bread is just the ticket.
Plus, this recipe makes enough for ready-made lunches for the week!
Bring to a simmer over medium heat.
Transfer to a cutting board.
Let stand until cool enough to handle, then chop or shred.
Refrigerate until cold, about 30 minutes.
Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl.
Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.
To serve, fill each avocado half with about 1/2 cup chicken salad.
(Refrigerate the extra chicken salad for up to 3 days.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
