Stuffed Avocados w/ Chicken Bacon Salad

Remember that one time I may have mentioned that chicken was my all time favorite food?  Well bacon is a close second, so why not combine them. Stuffed avocados with chicken and bacon sounds delicious.  Serving size is ½ of an avocado with ½ cup of chicken salad. 308 calories, 24g fat, 7g fiber, 10g carbs (3g net carbs), 16g protein, 1g sugar.

Ingrеdiеntѕ:

1. 1 lb boneless skinless chicken breast
2. 1/3 cup low-fat plain Greek yogurt
3. ¼ cup of mayonnaise
4. Bacon (4 strips)
5. 1 tablespoon of chopped tarragon
6. ¾ teaspoon salt
7. ½ teaspoon pepper
8. 1 cup diced celery
9. 2 avocados

Prосеѕѕ:

10. Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165°F with an instant-read thermometer, 12 to 15 minutes.
11. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.
12. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.
13. Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery then stir.
14. Fry your bacon then let sit to cool before you crumble or chop.
15. To serve, fill each avocado half with about ½ cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)
16. Sprinkle the bacon over the finished avocado.
17. ENJOY!

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