Ingredients
- 30 ripe avocado
- 2 taco shells
- 1 shallot
- 1 tomato (cut into wedges)
- 60 g roast chicken (sliced)
- 2 tb low fat natural yogur
- 1 ts lemon juice
- 3 slices spring onions
- some salt and pepper
them and fill with the salad mixture. Top with the chicken and spoon over the avocado dressing. Serve immediately. Preparation 10 minutes, cooking 3 minutes.
