Ingredients:

  • 2 cups cooked chicken, shredded
  • 1/2 cup frozen corn, thawed
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup mayonnaise
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 4 ripe avocados, halved and pitted

Instructions:

  1. Ensure the chicken is fully cooked and shredded into bite-sized pieces. Set aside.
  2. In a large mixing bowl, combine the shredded chicken, thawed corn, rinsed black beans, mayonnaise, red onion, cilantro, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
  3. Thoroughly mix all the ingredients until everything is evenly distributed and coated with the mayonnaise and spices.
  4. Halve the avocados lengthwise, remove the pits, and lightly score the flesh with a knife (optional, for easier scooping later).
  5. Generously fill each avocado half with the Mexi-Chicken mixture.
  6. Serve the filled avocado cups immediately for the best flavour and texture.