Too Hot to Cook

Too Hot to Cook: Rotisserie Chicken Stuffed Avocado | Poke Salad Bowl

The Summer is here and so is the heat. I love eating fresh and delicious food, but refuse to turn on my oven or stove top. I am going to share some of my favorite no cook recipes.

Rotisserie Chicken Stuffed Avocado

  • 2c. Cold Shredded Chicken
  • 3 Avocados Cut in half
  • ¼ cup Black beans
  • ¼ cup Corn Kernels
  • ¼ c Pico di Gallo
  • 1 package taco Seasoning
  • 1 Tbsp mayo or ¼ c. ranch dressing
  • Shredded Cheese
  • Sliced Jalapeños


  1. In a medium bowl add chicken, black beans, corn, taco seasoning and mayo/ranch. Mix together
  2. Add Pico and cheddar, mix
  3. Fill the Avocados with mixture.
  4. Serve topped with Jalapenos and a little drizzle of ranch if desires.

Poke Salad Bowl

  • 10oz Cured Salmon, or Ahi Tuna
  • 1 Bag microwave brown or white rice
  • Slice Avocado
  • Diced Red Cabbage
  • Slice Carrots
  • Sliced Cucumbers
  • Seaweed Crisps
  • Sesame Seeds
  • Yum Yum Sauce
  • Teriyaki Sauce


  1. Microwave Rice.
  2. In a bowl Place rice at bottom, top with cabbage, avocado, cucumber, protein, seaweed crisp and sesame seeds (as much or little as you like)
  3. Top with Yum Yum Sauce and teriyaki sauce.

Chef Brandi