Description
A delightful blend of flavors and textures in crunchy mini bell pepper boats filled with zesty chicken salad, perfect for parties or quick dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 large avocado, diced
- 2 tablespoons lime juice (freshly squeezed)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon taco seasoning
- 8–10 mini bell peppers, halved and seeds removed
- Salt and pepper to taste
Instructions
- Wash the mini bell peppers thoroughly, cut each in half lengthwise, and remove the seeds. Set aside.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, and diced avocado. Gently toss until well combined.
- Add lime juice, chopped cilantro, taco seasoning, and season with salt and pepper. Mix gently.
- Spoon the chicken salad mixture into each half of the mini bell peppers.
- Serve immediately or chill for about 30 minutes before serving. Garnish with additional cilantro or lime juice if desired.
Notes
- Store leftover chicken salad in an airtight container in the refrigerator for up to three days.
- For a vegan option, substitute chickpeas for chicken and use plant-based yogurt.
- For a low-carb option, use cucumber slices instead of mini bell peppers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 boat
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Tex-Mex, Chicken Salad, Mini Bell Peppers, Healthy Appetizer