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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.