BLT Chicken Salad Stuffed Avocado

Ingredients

• Turkey bacon

  Cooked

  2 oz cooked, yield or 32g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  1 tomato or 62g

• Cottage cheese

  Lowfat, 2% milkfat

  ½ cup or 113g

• Lettuce

  Romaine or cos, raw

  ½ cup shredded or 24g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. Cook turkey bacon in pan on stovetop. When cooked, chop into pieces and set aside. To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
2. Chop chicken, tomato, and lettuce into smaller pieces and mix into cottage cheese along with turkey bacon.
3. Cut an avocado in half and remove pit. Stuff each side with half of the chicken salad. Serve.

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