chicken-avocado-salad-boats

Chicken Avocado Salad Boats

Here is a delicious and colorful recipe to enjoy during Summer, pool side or after a great day at the beach. 

What to do with chicken breasts leftover from last night dinner? Well, here is a super easy recipe made with avocado, fresh herbs, and vegan Tzatziki sauce.

Let’s elevate the typical chicken salad to the next level. This avocado chicken salad on mini pepper boats is a great idea for appetizers , lunch or snack time. Simply start by dicing your chicken breast, then add diced avocado, green onions, fresh dill, lemon juice and then carefully mix in the vegan Tzatziki sauce.

Then simply fill the mini bell peppers boats with a couple of spoonfuls of this delicious and healthy chicken avocado salad boats.

Ingredients:

  • 1 cup of diced cooked chicken breast or tenderloins
  • 1 green onion (diced)
  • 1 TSBP of chopped fresh dill
  • 1 medium size avocado
  • 2 TBSP of Kite Hill Vegan Tzatziki sauce
  • 1 tsp of lemon juice
  • Salt + Pepper to taste
  • 4 small mini bell peppers
  • 1 tsp of fresh dill and green onions for garnish

Instructions:

  1. Start by prepping the mini bell peppers. Cut the bell peppers in half (length wise) and clean the seeds out.
  2. Then prep the other ingredients. Cut the chicken into cubes, avocado into cubes, chopped green onions and fresh dill.
  3. In a medium size bowl, add the chicken, avocado, dill, and green onion, then add the 2 TBSP of vegan Tzatziki sauce and a drizzle of lemon juice, season with salt and pepper to taste ( a couple of pinches). Then ,mix all the ingredients together. Just fold a few times to avoid the avocado getting too mushy.
  4. Then fill in the mini bell peppers with a couple of spoonfuls of the salad and garnish with fresh chopped dill and green onions.

Tips:

Don’t like bell peppers, you may use butter lettuce cups or on your favorite toast. My fave will on a sourdough toast.