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:

  1. In a medium bowl combine chick’n, celery, mayonnaise, green onion, lemon juice, garlic, pepper, and basil leaves. Set aside.
  2. 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.