Chicken Salad Stuffed Avocado Recipe

Looking for a lunch or light dinner that’s as satisfying as it is simple? These Chicken Salad Stuffed Avocados are the perfect solution. Creamy, ripe avocados are filled with a flavorful, protein-packed chicken salad that comes together in minutes. It’s fresh, it’s filling, and it’s totally fuss-free. Whether you’re short on time or just want something that feels indulgent without being heavy, this dish delivers big-time. Plus, it’s naturally low-carb and gluten-free, making it a great option for all kinds of eaters.

Why You’ll Love This Recipe

• Ridiculously Easy: Minimal prep, no cooking required if you’re using leftover or rotisserie chicken.
• Fresh and Flavorful: The creamy avocado combined with zesty, herby chicken salad is a flavor explosion in every bite.
• Healthy & Satisfying: Packed with protein and healthy fats, this meal keeps you full without weighing you down.
• Customizable: You can tailor this to your taste—spicy, crunchy, herby, tangy—you name it.

Ingredients You’ll Need

Here’s what goes into these Chicken Salad Stuffed Avocados—and why each one matters:

• Avocados: Ripe but firm avocados are the star here. They serve as the edible “bowl” and bring creamy, buttery texture.
• Cooked Chicken: Shredded or chopped. Rotisserie chicken is your best friend here for speed and flavor.
• Greek Yogurt or Mayonnaise: Acts as the creamy binder. Greek yogurt adds a tangy, lighter twist; mayo gives a classic richness.
• Celery: Adds crunch and freshness to balance the creaminess.
• Red Onion: Brings a little bite and brightness. Dice it finely so it doesn’t overpower.
• Dijon Mustard: For that subtle tang and depth that takes chicken salad up a notch.
• Lemon Juice: Keeps the avocado from browning and brightens up the entire dish.
• Fresh Herbs: Parsley, dill, or chives are all great. They make the salad taste garden-fresh.
• Salt & Pepper: Essential for seasoning—don’t skip the tasting step!

Variations

• Add Fruit: Try grapes, apples, or dried cranberries for a sweet contrast.
• Go Spicy: Stir in diced jalapeños or a dash of hot sauce for some heat.
• Make it Mediterranean: Add chopped olives, sun-dried tomatoes, and a sprinkle of feta cheese.
• Vegan Version: Swap chicken for chickpeas or tofu, and use vegan mayo or hummus as the base.

How to Make Chicken Salad Stuffed Avocado

Step 1: Prepare the Chicken Salad

In a medium bowl, combine your cooked chicken, Greek yogurt or mayo, chopped celery, red onion, Dijon mustard, lemon juice, and herbs. Mix it all together until everything is nicely coated. Season with salt and pepper to taste.

Step 2: Prep the Avocados

Cut your avocados in half and remove the pits. If the hole from the pit is small, scoop out a bit more to make room for the filling. Brush with a little lemon juice to help prevent browning.

Step 3: Fill the Avocados

Spoon the chicken salad generously into each avocado half. Use the back of the spoon to gently press the filling in so it stays put.

Step 4: Garnish and Serve

Top with extra herbs, a pinch of black pepper, or even a drizzle of olive oil or hot sauce if you’re feeling fancy. Serve immediately.

Pro Tips for Making the Recipe

• Use Rotisserie Chicken: It’s juicy, flavorful, and saves tons of time.
• Taste as You Go: Adjust the salt, lemon, and mustard until it sings to your taste buds.
• Scoop Strategically: Don’t waste that extra avocado flesh—chop it and mix it right into the chicken salad.
• Serve Cold: Chill the chicken salad before stuffing for an extra refreshing bite.

How to Serve

These Chicken Salad Stuffed Avocados are versatile and make a stunning plate whether you’re serving yourself or guests:

As a Light Meal:

Perfect on their own for lunch or a light dinner.

With a Side:

Pair with a simple green salad, some fresh fruit, or a cup of soup.

Party-Style:

Use mini avocados or scoop the filling into avocado halves and then cut into wedges—perfect finger food for gatherings.

In a Wrap:

Scoop the salad out and wrap it in lettuce leaves or a low-carb tortilla for a handheld version.

Make Ahead and Storage

Storing Leftovers

If you have leftover chicken salad, store it in an airtight container in the fridge for up to 3 days.

Freezing

Chicken salad doesn’t freeze well due to the dairy and fresh ingredients. It’s best enjoyed fresh.

Reheating

No reheating needed here—this dish is meant to be served cold. Just give it a stir if it’s been sitting.

FAQs

Can I make this ahead of time?
Yes, the chicken salad can be made up to 2 days in advance. Just wait to cut and fill the avocados until just before serving to avoid browning.

How do I keep avocados from turning brown?
Brush the cut surface with lemon juice and keep them tightly wrapped if prepping slightly in advance.

Can I use canned chicken?
Absolutely. Just drain it well and break it up with a fork. It’s a great pantry shortcut.

Is this recipe keto-friendly?
Yes! It’s low in carbs and high in healthy fats and protein, making it perfect for keto and other low-carb lifestyles.

Final Thoughts

If you’re looking for a quick, nutritious, and flavor-packed meal, these Chicken Salad Stuffed Avocados are a total win. They’re fast, flexible, and downright delicious. Whether it’s lunch for one or a fresh appetizer for guests, this recipe is one to keep in your regular rotation. Give it a try and see just how easy and tasty healthy eating can be!

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