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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.
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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.

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