1 bunch cilantro, washed and finely chopped (reserve a few leaves for garnish)
3 cups cooked rotisserie chicken, shredded
Directions
1. In a medium‑sized bowl, place Stonemill Kitchens® Roasted Street Corn Dip, lime juice, chopped cilantro, and shredded chicken.
2. Mix with spoon until combined.
3. Slice each avocado in half and remove pits.
4. Spoon salad mixture on top of each avocado half.
5. Garnish with cilantro leaves and lime slices.
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