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Thai Chicken Salad Stuffed Avocados with Sesame Peanut Sauce

These thai chicken salad stuffed avocados are so delicious and perfect for a quick, healthy lunch! The shredded chicken is tossed in a sesame peanut lime sauce with bell peppers, red carnage, scallions, and cilantro. The avocados are then topped with extra herbs and chopped peanuts!

Course Lunch, Main Course
Cuisine Low Carb, Thai
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 3 cups cooked, shredded chicken
  • 1/2 cup creamy peanut butter
  • 2 tablespoons rice wine vinegar
  • juice of 1 lime
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 tablespoon soy sauce or coconut aminos
  • 1/4-1/2 cup hot water
  • 1/2 of a red bell pepper, diced
  • 1/2 of a yellow bell pepper, diced
  • 1 cup finely shredded red cabbage
  • 2 scallions, thinly sliced, plus extra for garnish
  • 1/4 cup cup chopped cilantro, plus extra for garnish
  • 1/4 cup chopped cashews or peanuts, plus extra for garnish
  • 3 avocados, halved and pitted
  • extra lime wedges for serving

Instructions

  1. Make the sauce. In a medium bowl, whisk together the peanut butter, rice wine vinegar, lime juice, ginger, garlic, sesame oil, honey, and coconut aminos until creamy. Add the water, starting with a ¼ cup, whisking until smooth. If it still seems too thick, add the remaining ¼ cup.

  2. Add sauce to chicken and stir to coat. Add the peppers, cabbage, scallions, cilantro, and cashews or peanuts and stir to combine.

  3. Stuff chicken salad mixture into avocados and garnish with extra scallions, cilantro, chopped cashews, and a squeeze of lime!