Chicken Salad Stuffed Avocado Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/chicken-salad-stuffed-avocado-recipe/
