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
- 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.
- 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.
- Fill the Avocados – Spoon the prepared chicken salad mixture into the hollowed-out avocado halves.
- 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!
PrintChicken Salad Stuffed Avocado
- 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
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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