Stuffed Avocados with Chicken Bacon Salad

Ingredients

FOR THE STUFFED AVOCADOS

• 12 slices low sodium turkey bacon or low sodium bacon
• 3 whole avocados, cut in half, pits removed
• 1/2 lemon
• 2 cups diced or shredded baked chicken breasts OR rotisserie chicken
• 3 green onions, washed, trimmed, and sliced (keep the sliced green parts for garnish)
• plain nonfat yogurt or low fat sour cream, optional
• dried parsley, for garnish, optional
• cracked black pepper, for garnish, optional

FOR THE LEMON DRESSING

• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 teaspoon dried oregano
• 1 clove garlic, minced
• salt and fresh ground pepper, to taste

Instructions

FOR THE STUFFED AVOCADOS

1. Cook the bacon to a desired crispness; when cool enough to handle, crumble it into a salad bowl. 
2. Cut the avocados, remove the pits, and carefully scoop out the flesh. 
3. Dice up the avocado flesh and add it to the salad bowl.
4. Squeeze a bit of lemon juice over the diced avocados and the empty avocado shells to prevent from browning.
5. In the salad bowl, mix in the diced or shredded chicken and the white part of the sliced green onions. Set aside.

FOR THE LEMON DRESSING

1. Whisk together all of the ingredients in a small bowl; adjust the seasonings to taste and pour it over the salad.  
2. Taste the salad and adjust the seasonings.
3. Using a spoon, scoop out the prepared chicken bacon salad and fill the empty avocado shells.
4. If desired, add a dollop of plain nonfat yogurt or sour cream.
5. Garnish with sliced green onions, dried parsley and cracked black pepper.
6. Serve.

Recipe Notes

You can prepare the salad ahead of time and refrigerate until ready to use. I suggest no more than over night and up to 24 hours. 

WW FREESTYLE POINTS: 10