Grilled Avocados with Peruvian Chicken and Mango Salsa
Savory Experiments
Savory Experiments
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  • 30 minutes
  • 3 minutes
  • 5.0 from 4 reviews Grilled Avocados with Peruvian Chicken and Mango Salsa Save Print Prep time 10 mins Cook time 5 mins Total time 15 mins Grilled Avocados with Peruvian Chicken and Mango Salsa is a perfect summer time meal taking only 15 minutes to prepare. Serves: 4 Ingredients
  • 2 large avocados 1 tablespoon olive oil Peruvian Chicken: ½ cup shredded chicken *see note ⅛ teaspoon cumin ⅛ teaspoon smoked paprika Mango Salsa 1 teaspoon lime juice 1 mango, diced ½ cup Mezzetta Roasted Red Peppers ½ green bell pepper, diced ¼ cup red onion, diced Instructions Toss shredded chicken with spices and lime juice, set aside or refrigerate until ready to use. Combine all ingredients for mango salsa in a medium bowl, toss and set aside or refrigerate until ready to use. Cut avocados in half removing the seed. Brush each side with olive oil and heat the grill on high. Place cut side directly on the grate and allow to cook for 2-3 minutes. Remove and top with Peruvian shredded chicken and mango salsa. Serve immediately and enjoy! Notes I use a plain rotisserie chicken from the grocery store for my shredded chicken. Since you only need a small amount. Consider making Buffalo Chicken Dip with the remainder. 3.3.3077

Instructions

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