Chicken Avocado Salad Boats

Dishplay_it with Myriam
by Dishplay_it with Myriam
4 servings
15 min

Hello friends! Here is a delicious and colorful recipe to enjoy during Summer, pool side or after a great day at he beach.

What to do with chicken breasts leftover from last night dinner? Well, here is a super easy recipe made with avocado, fresh herbs, and vegan Tzatziki sauce.

Let's elevate the typical chicken salad to the next level. This avocado chicken salad on mini pepper boats is a great idea for appetizers , lunch or snack time. Simply start by dicing your chicken breast, then add diced avocado, green onions, fresh dill, lemon juice and then carefully mix in the vegan Tzatziki sauce.

Then simply fill the mini bell peppers boats with a couple of spoonfuls of this delicious and healthy chicken avocado salad boats.

How beautiful, delicious and healthy this looks!

Simply fill the mini bell pepper boats with the chicken salad and garnish with fresh dill and green onions. A tasty crunch on each bite!

Let's Dishplay_it together!

I hope you enjoy this recipe as much as my family did.

Please comment, like and share.



Chicken Avocado Salad Boats
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
Show Nutrition Info
Hide Nutrition Info
Chicken Avocado Salad
  • 1 cup of diced cooked chicken breast or tenderloins
  • 1 green onion (diced)
  • 1 TSBP of chopped fresh dill
  • 1 medium size avocado
  • 2 TBSP of Kite Hill Vegan Tzatziki sauce
  • 1 tsp of lemon juice
  • Salt + Pepper to taste
  • 4 small mini bell peppers
  • 1 tsp of fresh dill and green onions for garnish

Start by prepping the mini bell peppers. Cut the bell peppers in half (length wise) and clean the seeds out.
Then prep the other ingredients. Cut the chicken into cubes, avocado into cubes, chopped green onions and fresh dill.
In a medium size bowl, add the chicken, avocado, dill, and green onion, then add the 2 TBSP of vegan Tzatziki sauce and a drizzle of lemon juice, season with salt and pepper to taste ( a couple of pinches). Then ,mix all the ingredients together. Just fold a few times to avoid the avocado getting too mushy.
Then fill in the mini bell peppers with a couple of spoonfuls of the salad and garnish with fresh chopped dill and green onions.
  • Don't like bell peppers, you may use butter lettuce cups or on your favorite toast. My fave will on a sourdough toast.
Dishplay_it with Myriam
Want more details about this and other recipes? Check out more here!