Copy Cat Viva Chicken Stuffed Avocado
If you are a giant foodie like I am, then you too come across some truly amazing finds that you can’t easily obtain. Viva Chicken is one of those finds for me. There is only one…yes…ONE location on this side of the Rockies. Thankfully it is located in St. George, UT which happens to be about a 90-minute drive away. While I am not completely up a creek without a paddle, it is still rather unobtainable on a daily basis. If you have had the privilege of frequenting a Viva Chicken, then you know the amazing Peruvian Rotisserie Chicken flavor they exude.
If you live on the Eastcoast, then please get your booty to Delaware, North or South Carolina immediately and hit up your nearest Viva Chicken. My personal favorite is their Quinoa Stuffed Avocado with rotisserie chicken breast on top. Since I can’t just hop in my car every time I have a hankerin’ for this deliciousness…I had to figure out how to duplicate it at home. BEST PART…without the tortilla strips, this recipe is Whole 30 compliant!!!!
While this delicious dupe is easy, it has quite a few different parts. But from start to finish, it only takes 20 minutes to recreate…even less if you already have the balsamic glaze made.
Copy Cat Viva Chicken Stuffed Avocado
Ingredients
- 4 avocados large
- 2 rotisserie chicken breast skinned and chopped
- 1 cup quinoa uncooked
- 1/4 cup Cilantro Cotija Dressing or any other type of cilantro dressing
- 1 Tbsp Peruvian Rocoto Red Pepper Sauce
- 1/4 cup mayonnaise
- Balsamic Glaze recipe below
- Santa Fe tortilla strip chips found in the salad dressing isle
- Romaine lettuce chopped
Instructions
- Cook the quinoa, I prefer doing this in my instapot. To do so, spray the inside of the instapot with non-stick cooking spray, then pour in the quinoa and 1 1/2 cups of water with a dash of salt. Close and seal the instapot lid, set to manual for 3 minutes. It will cook the quinoa perfectly. If you don’t have an instapot, cook the 1 cup of quinoa according to the directions on the quinoa package.
- While the quinoa cooks, take 1 head of romaine lettuce and chop into strips. Place a handful onto a plate, lightly drizzle with balsamic glaze. Halve avocados and plate 1-2 halves (without skin or pit) on top of the lettuce, with the pit holes side up. Once the quinoa is done cooking, add in the cilantro dressing and mix to combine. Spoon quinoa mixture into the center of the avocado halves. Top the quinoa with the desired amount of the chopped rotisserie chicken. Combine the mayo and Peruvian Rocoto Pepper Sauce and mix. Add a tiny bit of water at a time until the may rocoto sauce mixture is a drizzle consistency. Drizzle on top of the chicken in the stuffed avocado. Lastly, for some texture, top with a small amount of Santa Fe tortilla strips. The tortilla strips are not a part of the original Viva Chicken stuffed avocado…but I love the texture variation.
Notes
Nutrition
To make this vegan/vegetarian just omit the chicken. This is equally yummy without the chicken.
BALSAMIC GLAZE
This glaze is a 2:1 ratio and you can premake several cups and just refrigerate to use on various things, not only this quinoa stuffed avocado recipe. It is a super yummy topping for salad as well as a glaze for steak or grilled chicken.
Yields: 1 cup
ingredients:
2 cups balsamic vinegar
1 cup brown sugar
directions:
Combine ingredients into a saucepan, whisk while the mixture comes to a simmer. Let simmer over medium heat until the consistency becomes thick. It will take 10 minutes or so, but you will know it is the right consistency when it coats a spoon after it’s been dipped in the mixture. Let cool slightly and refrigerate for up to 2 weeks.
Do you have a DIY recipe for a food that you love, but isn’t easily obtained? Hope y’all have an amazing week.
