Sriracha Chicken Salad Avocado Cups

What's more pleasing than turning a perfectly ripe avocado into an edible cup? Filling that deliciously creamy cup with a sweet 'n spicy sriracha chicken salad.

Here's a short list three fun attributes of an avocado cup filled with spicy chicken salad:

1. You can split it down the middle and share it with a friend.

2. You can enjoy it while walking through the park on a beautiful sunny day.

3. It's zero waste so you can throw the empty avocado skin into the compost when you're done with it.

Those three attributes should be enough to convince you that this recipe is probably the greatest innovation of the century.

Prep Time: 10 min

Cook Time: 30 min

Servings: 4

Ingredients:

2 C. Shredded Chicken
1/2 C. Organic Mayonnaise
3 Large Avocados
1 Pomegranate
1 Lemon, Zested
Cilantro, To Taste
Mint, To Taste
1/2 C. Yellowbird® Organic Sriracha

Instructions:

To begin, you’ll need to bake your boneless, skinless chicken breast at 375° for 20-30 minutes. When they’re done, remove them from the oven and allow them to cool. Refrigerate these for a couple hours—you want your chicken salad to be cool and refreshing.
Remove your cooled chicken breast from the fridge and shred.
Once your chicken breast is shredded like Arnold in his heyday, mix your chicken with the mayo and Yellowbird Organic Sriracha and spoon into half an avocado.
Sprinkle with torn cilantro, mint, pomegranate seeds, lemon zest, and one more hearty squeeze of Organic Sriracha. Easy, peasy, lemon squeezy! And so delicious. Enjoy.