Curried Chicken Stuffed Avocado
Makes 2 Servings| Prep Time: 5 Min | Total Time: 5 Min
- 2 medium avocados
- 2 cups Shredded Chicken
- 2 Tbsp flaked almonds, toasted
- 1/4 cup sour cream or
- 1/4 tsp ground turmeric
- 1/4 tsp ground ginger
- 1/2 tsp curry powder
- 1 clove garlic, crushed
- Salt and freshly ground black pepper, to taste
Make the dressing by mixing together all the ingredients and then set aside
Halve the avocado and remove the pit. Leaving about 1/2 to 1 inch of the avocado flesh in the skin, scoop out the middle of the avocado
Place the avocado flesh, shredded chicken, dressing, and toasted almonds in a bowl and combine well. Leave a few almond slices aside for garnish.
Top each avocado half with the mixture and garnish with the remaining toasted almonds.
This salad is best eaten immediately. If you’re taking it to work, don’t cut the avocado beforehand, as this will prevent it from browning. Add the filling to it just before eating.
Toasting sliced almonds is easy: just dry-fry them in a pan for a minute or two. Make sure you don’t burn them or they’ll taste bitter.
- Total carbs: 15.7 g
- Fiber: 2.3 g
- Net Carbs: 4.8 g
- Protein: 28.3 g
- Fat: 50.1 g
A recipe from the “KetoDiet Cookbook” authored by Martina Slajerova