Chicken Salad Stuffed Avocado Recipe

Introduction

Chicken Salad Stuffed Avocado is a fresh and satisfying dish that combines creamy avocado with a flavorful, tangy chicken salad. Perfect for a light lunch or a healthy snack, this recipe is easy to prepare and can be made ahead for convenience.

Ingredients

• 1 whole rotisserie chicken
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 2 tbsp minced fresh parsley
• 3/4 cup mayo
• 1/4 cup sour cream
• 2 tbsp fresh squeezed lime juice
• Salt, to taste
• Fresh cracked black pepper, to taste
• 5 ripe avocados (can use 4-6 avocados depending on stuffing amount)
• 1 lime (juice only)
• Pinch of paprika
• Pinch of chili powder

Instructions

1. Step 1: Take the rotisserie chicken apart and pick out all the meat. Dice the chicken meat into bite-sized pieces and place it in a large mixing bowl.
2. Step 2: Add the diced red onion, diced celery, minced parsley, mayo, sour cream, fresh lime juice, salt, and black pepper to the bowl. Mix thoroughly until all ingredients are well combined.
3. Step 3: Cut the avocados in half and remove the pits. Using a large spoon, carefully scoop out the avocado flesh in one piece, keeping it intact, and set aside.
4. Step 4: Slice a thin piece off the rounded bottom of each avocado half so it can stand upright without rolling.
5. Step 5: Rub each avocado half with lime juice on all sides, then season with salt. Lightly sprinkle paprika and chili powder over each half for a touch of color and flavor.
6. Step 6: Spoon about 1/3 cup of the prepared chicken salad into each avocado half. Serve immediately or refrigerate for later.

Tips & Variations

• For extra crunch, add chopped walnuts or toasted almonds to the chicken salad.
• Swap mayo for Greek yogurt to lighten the dish and add tanginess.
• Add a dash of hot sauce or cayenne pepper for a spicy kick.
• Use fresh cooked chicken instead of rotisserie if preferred; just season well.
• Serve with a side of mixed greens for a more complete meal.

Storage

Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Avocado halves are best prepared fresh, but if you need to store them, keep the avocado flesh separate and sprinkle with lime juice to prevent browning; wrap tightly with plastic wrap and refrigerate for up to 1 day. Refill the avocado halves just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken for the salad?

Yes, you can use grilled, poached, or leftover cooked chicken. Just make sure to dice it finely and season it to your liking.

How do I prevent the avocado from browning?

Rubbing the avocado halves with fresh lime juice helps prevent browning. Also, avoid leaving the avocado halves exposed to air for long periods before serving.

Chicken Salad Stuffed Avocado Recipe

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★★★★★

4.9 from 127 reviews

This Chicken Salad Stuffed Avocado recipe combines tender rotisserie chicken with a creamy, tangy mix of mayo, sour cream, and fresh vegetables, all nestled inside perfectly ripe avocados. It’s an easy, fresh, and healthy dish ideal for lunch or a light dinner, offering a delicious balance of protein and healthy fats.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8–12 stuffed avocado halves 1x
• Category: Lunch, Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb, Gluten Free

Ingredients

Scale 1x2x3x

Chicken Salad

• 1 whole rotisserie chicken
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 2 tbsp minced fresh parsley
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp fresh squeezed lime juice
• Salt, to taste
• Fresh cracked black pepper, to taste

Stuffed Avocados

• 5 ripe avocados (can use 4–6 avocados depending on stuffing amount)
• 1 lime, juice only
• Salt, to season avocado
• Paprika, a pinch for sprinkling
• Chili powder, a pinch for sprinkling

Instructions

1. Prepare the chicken salad: Remove all meat from the rotisserie chicken and dice into bite-sized pieces. Place chicken pieces into a large mixing bowl.
2. Add vegetables and dressing: Add the diced red onion, diced celery, and minced parsley to the chicken. Then add mayonnaise, sour cream, lime juice, salt, and freshly cracked black pepper. Mix thoroughly until all ingredients are well combined.
3. Prepare the avocados: Cut each avocado in half lengthwise and remove the pits. Using a large spoon, gently separate the avocado flesh from the skin, keeping it intact for stuffing.
4. Stabilize the avocado halves: Make a thin slice at the rounded bottom of each avocado half so they can stand upright on a plate without rolling.
5. Season the avocado halves: Rub the avocado halves with fresh lime juice on all sides to prevent browning and add flavor. Season with salt, then lightly sprinkle paprika and chili powder over each half for extra color and a subtle kick.
6. Stuff and serve: Spoon approximately 1/3 cup of the prepared chicken salad into each avocado half. Serve immediately for best freshness and taste.

Notes

• The chicken salad can be made ahead of time and stored in the refrigerator for up to 2 days before stuffing the avocados.
• This recipe yields about 3 1/2 cups of chicken salad, enough to stuff 8 to 12 avocado halves depending on your preferred portion size.
• To keep avocados fresh longer, keep cut avocados covered with plastic wrap or brush with additional lime juice until served.

Keywords: chicken salad, stuffed avocado, healthy lunch, easy recipe, rotisserie chicken, low carb, gluten free