Basil Chick’n Avocado Bowls
These fresh-tasting avocado chick’n bowls are perfect for lunch boxes or a light dinner. Stir halved green grapes or finely chopped green apple into the chick’n salad for a tart-sweet variation. To make this for a week’s worth of lunches, prepare the chick’n salad ahead of time but leave the avocados whole until you’re ready to eat to keep them from turning brown.
4 servings
what you’ll need:
1 package TofurkyⓇ Lightly Seasoned Chick’n
1 celery rib, diced
½ cup vegan mayonnaise
1 green onion, finely chopped
1 tablespoon lemon juice
1 garlic clove, minced
½ teaspoon black pepper
10 fresh basil leaves, roughly torn
2 large avocados
how to make:
- In a medium bowl combine chick’n, celery, mayonnaise, green onion, lemon juice, garlic, pepper, and basil leaves. Set aside.
- Halve and pit the avocados and scoop out some of the avocado flesh, leaving a ½” shell. Add avocado to the chick’n mixture. Fill avocados generously with chick’n salad and garnish with more basil.
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