Buffalo Chicken Stuffed Avocados


Looking for a delicious lunch that’s big on flavor, packed with protein, and low in carbs? These Buffalo Chicken Stuffed Avocados are a great way to combine some of your favorite ingredients with leftover roasted or Kimberton Whole Foods Rotisserie Chicken.


What you’ll need:

• 2 ripe avocados

• 1 cup Buffalo Chicken Salad

• 2/3 cup cheddar cheese

• 1 green onion for garnish

• 1 Tbsp. cilantro for garnish


Buffalo Chicken Salad:

• 2 cups chilled KWF Rotisserie Chicken or leftover chicken, pulled

• 1/2 cup shaved carrot

• 1/2 cup chopped celery

• 1/4 chopped green onion

• 1/4 cup buffalo sauce

• 1/2 cup mayonnaise

• 1 Tbsp. chopped cilantro

• salt and pepper to taste



Pre-heat oven to 350 degrees. Cut avocados in half and discard the pit. Place in an oven-safe baking dish. Spoon Chicken Salad on top of avocado halves and sprinkle with cheese.

Bake for 3-5 minutes or until cheese has melted. Garnish with green onions and cilantro.

Recipe courtesy of INFRA

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