Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
583
Calories
44g
Protein
32g
Fat
36g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Green Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 ½ Pounds boneless chicken breasts, skinned, cooked, and shredded
- ¼ Cup + as needed fresh lemon juice
- 2 Cups sliced celery
- 2 Cups chopped green onion
- 1 ½ Cups chopped red bell pepper (about 1/2 pound)
- 1 Cup chopped fresh cilantro
- 1 ½ Cups mayonnaise
- Salt to taste
- Black pepper to taste
- 15 California Avocados, divided (7 1/2 lbs.)
- =
Directions
1
Toss chicken with 1/4 cup lemon juice.
2
Stir in celery, onion, bell pepper, cilantro, mayonnaise, salt, and pepper.
3
Cover and refrigerate at least 1 hour.
4
Per order - Halve and seed 1 avocado; brush with lemon juice.
5
Mound each half with chicken mixture.
6
Garnish with 1/4 of an avocado, diced.
Recipe sourced from
fandom