Chicken Salad Stuffed Avocado

Chicken Salad Stuffed Avocado is a fresh, flavorful, and healthy meal perfect for lunch or a light dinner. This dish combines creamy avocados with a delicious chicken salad mixture, offering a satisfying balance of protein, healthy fats, and crunch. It’s easy to prepare, making it a great go-to recipe for busy days.

Why You’ll Love This Recipe

  • Healthy and Nutritious – Packed with lean protein, healthy fats, and fiber, this dish is both satisfying and nutritious.
  • Quick and Easy – You can prepare this meal in under 20 minutes, making it a perfect choice for busy schedules.
  • Low-Carb & Keto-Friendly – This recipe is naturally low in carbs, making it great for those following a keto lifestyle.
  • Customizable – You can easily switch up the ingredients to match your taste preferences.
  • No Cooking Required – If you have pre-cooked or rotisserie chicken on hand, this recipe requires minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cooked chicken breast, shredded or diced
  • Ripe avocados
  • Mayonnaise or Greek yogurt
  • Celery, finely chopped
  • Red onion, finely diced
  • Lemon juice
  • Salt and black pepper
  • Fresh parsley or cilantro for garnish

Directions

  1. Prepare the Chicken Salad – In a mixing bowl, combine shredded or diced chicken, mayonnaise or Greek yogurt, chopped celery, diced red onion, lemon juice, salt, and black pepper. Mix well.
  2. Prepare the Avocados – Slice the avocados in half and remove the pits. If necessary, scoop out a little extra flesh to create more room for the filling.
  3. Fill the Avocados – Spoon the prepared chicken salad mixture into the hollowed-out avocado halves.
  4. Garnish and Serve – Sprinkle with fresh parsley or cilantro and serve immediately.

Servings and Timing

  • Servings: 2-4 (depending on avocado size and portion)
  • Prep Time: 10 minutes
  • Total Time: 15 minutes

Variations

  • Spicy Kick – Add diced jalapeños or a pinch of cayenne pepper for some heat.
  • Dairy-Free Option – Use dairy-free mayo instead of Greek yogurt.
  • Crunch Factor – Toss in some chopped almonds, walnuts, or sunflower seeds.
  • Mediterranean Twist – Add chopped olives, feta cheese, and sun-dried tomatoes.
  • Herb-Infused – Mix in fresh basil, dill, or chives for added flavor.

Storage/Reheating

  • Storage: Store leftover chicken salad in an airtight container in the fridge for up to 3 days. For best results, store it separately from the avocados to prevent browning.
  • Reheating: This dish is best served cold, so no reheating is necessary. If needed, let the chicken salad sit at room temperature for a few minutes before serving.

FAQs

How can I keep the avocados from browning?

Sprinkle the avocado halves with lemon or lime juice before filling them to slow oxidation.

Can I use canned chicken instead of fresh?

Yes, canned chicken works as a quick alternative, but fresh chicken offers better texture and flavor.

What can I substitute for mayonnaise?

Greek yogurt, avocado mash, or a light vinaigrette are great alternatives.

Can I make this ahead of time?

Yes! Prepare the chicken salad in advance and store it separately from the avocados until ready to serve.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and perfect for a keto diet.

Can I add fruit to this recipe?

Absolutely! Diced apples, grapes, or dried cranberries add a touch of sweetness.

What’s the best way to shred chicken for this recipe?

Use two forks to pull apart cooked chicken or use a food processor for a finer texture.

Can I use rotisserie chicken?

Yes, rotisserie chicken is an excellent time-saving option.

What other seasonings can I use?

Paprika, garlic powder, cumin, or chili flakes can enhance the flavor.

Can I use this chicken salad in other dishes?

Yes! It’s great in sandwiches, wraps, or lettuce cups.

Conclusion

Chicken Salad Stuffed Avocado is a simple yet delicious meal that’s packed with flavor and nutrition. Whether you’re looking for a quick lunch, a light dinner, or a meal-prep option, this dish is sure to satisfy. Plus, with endless customization options, you can make it your own every time. Give it a try and enjoy a wholesome, satisfying meal!

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Chicken Salad Stuffed Avocado

Chicken Salad Stuffed Avocado

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (if using pre-cooked chicken)
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Lunch, Dinner
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This Chicken Salad Stuffed Avocado is a creamy, protein-packed dish that’s both healthy and satisfying. Made with shredded chicken, Greek yogurt or mayo, fresh veggies, and seasonings, it’s stuffed into ripe avocado halves for a low-carb, keto-friendly meal. Perfect for lunch, a light dinner, or even meal prep!


Ingredients

Units Scale

For the Chicken Salad:

  • 1 cup cooked shredded chicken (rotisserie works great!)
  • 1/4 cup Greek yogurt (or mayonnaise)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon lemon juice
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons celery, finely chopped
  • 1 tablespoon fresh parsley or cilantro, chopped
  • 1 tablespoon chopped walnuts or almonds (optional, for crunch)

For Serving:

  • 2 ripe avocados, halved and pitted
  • Extra parsley or green onions for garnish
  • Drizzle of olive oil or extra lemon juice (optional)

Instructions

  • Prepare the Chicken Salad

    • In a mixing bowl, combine shredded chicken, Greek yogurt (or mayo), Dijon mustard, garlic powder, onion powder, salt, pepper, and lemon juice.
    • Mix well until everything is evenly coated.
  • Add the Veggies

    • Stir in the red onion, celery, and parsley. If using nuts, fold them in as well for extra crunch.
  • Prepare the Avocados

    • Slice the avocados in half and remove the pits.
    • Scoop out a small amount of avocado flesh from the center to create a larger space for the chicken salad. (You can mix this extra avocado into the chicken salad if desired.)
  • Stuff the Avocados

    • Spoon the chicken salad mixture into each avocado half, filling them generously.
  • Garnish & Serve

    • Sprinkle with extra parsley or green onions, and drizzle with olive oil or more lemon juice if desired.
    • Serve immediately and enjoy!

Notes

  • For a dairy-free option, use mayonnaise instead of Greek yogurt.
  • If you want more crunch, add chopped bell peppers or cucumbers.
  • To make it spicy, add a pinch of cayenne pepper or a dash of hot sauce.
  • This is best enjoyed fresh, but the chicken salad can be stored in the fridge for up to 3 days.

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