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Avocado BBQ Chicken Salad Zucchini Boats Recipe

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Avocado BBQ Chicken Salad Zucchini Boats
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Ingredients

  • 2 cups pulled chicken
  • 1 cup raw sweet corn (approximately two ears)
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon garlic salt
  • 1 tablespoon olive oil
  • 3 tablespoons BBQ sauce
  • 3 medium DOLE Green Onions, trimmed and thinly sliced, include one-inch of the darker green leaves
  • 1/4 cup DOLE Carrots, julienne sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh cilantro leaves
  • 1 tablespoon Asian sweet chili sauce
  • 1 teaspoon grated fresh ginger
  • 3/4 teaspoon salt
  • 1 teaspoon lime juice
  • 6 (8-inch) spring roll wrappers
  • 1 pkg. (8 oz.) low-fat cream cheese or Neufchatel cheese, softened
  • 2 cups DOLE® Chopped Asian Blend, coarsely chopped, divided
  • 1/4 cup diced DOLE Red Onion
  • 2 tablespoons chopped pickled jalapeno, to taste
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice
  • 1-1/4 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 cup flaxseeds
  • Offer a variety of accompaniments such as:
  • Roasted vegetables – sweet potato slices, Brussels sprouts and cauliflower
  • Raw vegetables – baby carrots, broccoli, radishes, red pepper or snap peas
  • Baked crackers – lentil, seaweed or other whole grain crackers

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