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Chicken Avocado Boats
Savor fresh chicken avocado boats made with sharp cheddar cheese and celery salt,
Prep:
15 minutes
|
Cook:
15 minutes
3 servings
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Medium
Ingredients
2 cups diced cooked chicken
3 large ripe avocados
½-¾ cup shredded sharp cheddar cheese
6 TBSP lemon juice
¾ cup compliant mayonnaise
1½ tablespoons grated onion
¼ teaspoon celery salt
1 clove chopped garlic
salt to taste
pepper to taste
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2 cups diced cooked chicken
3 large ripe avocados
117 - 176 grams shredded sharp cheddar cheese
6 TBSP (90 ml) lemon juice
174 grams compliant mayonnaise
1½ TBPS (22 ml) grated onion
¼ tsp (1.25 ml) celery salt
1 clove chopped garlic
salt to taste
pepper to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Cut avocados lengthwise and take out pit (leave skin on).
- Sprinkle each half with 1 tablespoon lemon juice, set aside
- Preheat oven to 350°F (177°C) degrees
- Combine mayonnaise, onion, celery salt, garlic, salt & pepper in medium sized bowl, stir in chicken, mix well.
- Drain excess lemon juice from avocado halves.
- Fill with chicken mixture, sprinkle with cheese
- Arrange filled avocado halves in single layer in baking dish.
- Pour water into same dish to depth of half inch (13 mm).
- Bake for 15 minutes or until cheese melts.
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Nutritional Info
Storage
Notes
Recipe is IBD-AID Phase I but strawberries in photo are IBD-AID Phase II.
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