Chicken Avocado is quite possibly the world’s best sandwich filler. Part chicken salad, part guacamole? Yes, please! When I’m staying away from bread, I love stuffing the mixture into a red pepper. It’s the perfect thing to pack for lunch the day after you roast chicken for dinner!
I love this recipe because the veggies are raw. It feels so good to know that I’m getting maximum nutrition out of my food by eating it in its natural state. Depending on what I have in my fridge, I like to experiment with different ingredients. Sometimes I’ll add spinach or corn, or swap out the basil for cilantro. This recipe is the basis for endless variations!
Chicken Avocado Stuffed Red Pepper
1 large cooked chicken wing, cooled
1 red pepper
1 ripe avocado
1/2 tsp garlic powder, plus more to taste
1 tbsp fresh basil (1 tsp dried)
juice of 1/2 a lemon
salt and pepper to taste
Pull chicken from bone and chop into small pieces. Mash avocado with chicken, spices, and lemon juice. Stuff mixture into pepper, halved lengthwise.