Chicken Club – Avocado Boats

Dinner, Lunch, Main Dish, Poultry


1 lb. Boneless skinless chicken breast – Cooked and Cubed

2 Avocados – Halved, Pitted and Cubed

2 Tbs. Minced Garlic – Divided

2 Tbs. Lime Juice

5 Strips Bacon – Cooked Crisp, and Crumbled

¼ Cup Red Onion – Chopped

8 Grape Tomatoes – Halved

4 Tbs. of Mayonnaise

Salt and Pepper – To Taste

(2 Tbs. Peace and Love)


Trim excess fat from chicken, cook and cube.Halve the avocados, remove pits and scoop avocado from shells. Set shells aside as you will be using them later.In a medium mixing bowl, combine three of the avocado halves, 1 Tbs. garlic, lime juice, and a dash of salt and pepper. Fork mash until ingredients are well incorporated.

For the chicken salad – Cut remaining avocado into chunks. In a large mixing bowl combine avocado, chicken, bacon, red onions, tomatoes, mayo, 1 Tbs. garlic, and a pinch of salt and pepper. Stir until completely mixed

Divide the mashed avocado mixture among the 4 avocado shells, top each one with a heaping mound of the chicken salad.


Protein – 28 g
Carbs – 4.5 net g
Fat – 27.5 g