2 large avocados
280g cooked rotisserie chicken, shredded
90g FAGE Total
10g red onion, finely chopped
60g dried cranberries, roughly chopped
Juice of 1 lime
2 tablespoons walnuts, chopped
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
Parsley, finely chopped
- Cut avocadoes in half and remove the pit. Set aside.
- In a large bowl, mix chicken, Greek yogurt, onion, cranberries, lime juice, walnuts, mustard, garlic powder, salt, and pepper until well combined.
- Spoon chicken salad into each avocado half, and sprinkle with chopped parsley.