Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Avocado Stuffed with Chicken, Radishes, Feta, and Cilantro

By Martha Holmberg June/July 2019 Issue

Servings: 4

The ultimate no-cook summer meal, these stuffed avocados are refreshing and light but also deliciously satisfying. Round out the meal with a salad on the side.

Ingredients

  • 1 cup shredded or chopped roasted chicken (rotisserie chicken is a great option here)
  • 1/2 cup finely chopped radish
  • 1/2 cup crumbled feta cheese
  • 1/2 cup corn kernels, fresh or thawed if frozen
  • 1 Tbs. fresh lime juice; more as needed
  • 2 Tbs. extra-virgin olive oil
  • 1/4 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • 2 ripe avocados, halved, pitted, and drizzled with lime juice
  • 1/4 cup chopped fresh cilantro
  • Mexican crema, for drizzling

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 45
  • Sodium (mg): 490
  • Carbohydrates (g): 14
  • Fiber (g): 8
  • Sugar (g): 2
  • Protein (g): 16

Preparation

  • In a medium bowl, combine the chicken, radish, cheese, and corn. Toss with the lime juice, oil, and cumin. Season to taste with more lime juice, salt, and pepper.
  • To serve, divide the chicken mixture among the avocado halves, mounding it into the wells of each avocado. you will fit about 1/2 cup of filling per avocado half. Sprinkle with the cilantro, and drizzle with the crema.
(1 rating) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (5 reviews)

  • nomnom23 | 07/23/2019

    Is the corn to be cooked or raw?

  • user-3066135 | 06/28/2019

    For the effort - this salad is delicious. As another reviewer noted, from start to finish, including chopping, it takes 10 minutes to make and was quite tasty. Great use for leftover roast chicken, whether you roast yourself or pick up from Costco. I do think it needs a side dish or bread to make a truly satisfying dinner, but perfect for lunch.

Show More

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - October/November 2019

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?