Chicken Salad Stuffed Avocado Recipe

Creamy, tangy, and irresistibly satisfying—this Chicken Salad Stuffed Avocado is the ultimate quick-fix meal for when you’re short on time but craving something fresh and flavorful. Perfectly ripe avocados are filled with a delicious chicken salad that’s rich in texture, full of protein, and delightfully crunchy from crisp veggies. It’s everything you love about chicken salad, made even better by serving it in an avocado “bowl.” Whether you need a light lunch, an easy dinner, or even a fun appetizer, this recipe has you covered.

Why You’ll Love This Recipe

• Ridiculously Easy: You can throw this together in just 15 minutes. No stove, no oven—just mix, scoop, and enjoy.
• Low-Carb and Gluten-Free: It fits right into a low-carb lifestyle without sacrificing any flavor or satisfaction.
• Incredible Texture: The creamy avocado meets the crunchy, zesty chicken salad in the most delightful way.
• Customizable: Whether you like it spicy, tangy, or packed with extra veggies, this recipe is ready to flex with your preferences.

Ingredients You’ll Need

Here’s what makes this chicken salad avocado combo so special:

• Avocados: Look for ripe but firm avocados—they should give slightly when squeezed. They serve as both the bowl and a creamy flavor boost.
• Cooked Chicken: Rotisserie chicken is your best friend here—shredded or chopped finely for easy mixing.
• Mayonnaise or Greek Yogurt: Adds creaminess to the chicken salad. Greek yogurt offers a lighter, tangier option.
• Celery: For crunch and a little freshness. Dice it small so it blends evenly.
• Red Onion: Adds a punch of flavor. If raw onion is too sharp for you, soak it in cold water for 10 minutes first.
• Dijon Mustard: Adds depth and a slight tang that elevates the whole salad.
• Lemon Juice: Keeps the avocado from browning and adds brightness.
• Salt and Pepper: Essential for balancing and enhancing all the flavors.
• Fresh Herbs (like parsley or dill): Totally optional, but they add freshness and make the dish pop.

Variations

Want to put your own twist on it? Here are some fun variations:

• Spicy Kick: Add a chopped jalapeño or a few dashes of hot sauce into the chicken salad.
• Crunch Upgrade: Toss in sliced almonds, chopped pecans, or even sunflower seeds for a nutty bite.
• Tropical Flair: Add chopped pineapple or mango for a sweet-savory contrast.
• Southwest Style: Mix in some black beans, corn, and a sprinkle of cumin or taco seasoning.

How to Make Chicken Salad Stuffed Avocado

Step 1: Prep Your Ingredients

In a large bowl, combine the cooked chicken, mayonnaise or Greek yogurt, diced celery, red onion, Dijon mustard, lemon juice, salt, pepper, and herbs if using. Mix until everything is well coated.

Step 2: Prepare the Avocados

Cut your avocados in half lengthwise and remove the pits. If needed, scoop out a little extra avocado flesh to make more room for the filling (don’t toss that extra—mix it into the chicken salad!).

Step 3: Assemble

Spoon a generous amount of chicken salad into each avocado half. Pile it high—you want every bite to be full of flavor.

Step 4: Serve and Enjoy

Top with a sprinkle of fresh herbs, a crack of black pepper, or a drizzle of olive oil if you like. Serve immediately.

Pro Tips for Making the Recipe

• Use Cold Ingredients: Chill your chicken and avocado beforehand to keep the dish refreshingly cool—especially great for summer days.
• Make It Your Own: Taste the chicken salad as you go and tweak the seasoning. Add more lemon for brightness or extra mustard for kick.
• Extra Creaminess: Add a tablespoon of mashed avocado directly into the chicken salad mix for even more silky texture.
• Serve Immediately: Avocados brown quickly. Once you cut and stuff them, plan to serve within 15–30 minutes for the freshest presentation.

How to Serve

This dish is incredibly versatile. Here are some fun and tasty ways to enjoy it:

###As a Light Meal:
Serve two avocado halves on a plate with a side of crisp greens or a cucumber salad.

###Appetizer Style:
Use smaller avocados or scoop the salad into endive leaves for a party-ready finger food.

###With Crunchy Sides:
Pair with crackers, pita chips, or toasted sourdough slices for some texture contrast.

###Lunchbox Hero:
Pack the chicken salad in a container and scoop it into a halved avocado just before eating to avoid browning.

Make Ahead and Storage

Storing Leftovers

If you have extra chicken salad, store it in an airtight container in the fridge for up to 3 days. Just don’t fill the avocados until you’re ready to eat—they don’t hold up well once cut.

Freezing

Freezing is not recommended. Avocados and mayo-based dressings don’t thaw well and will turn watery or mushy.

Reheating

No need to reheat! This is best enjoyed cold, straight from the fridge.

FAQs

Can I use canned chicken instead of cooked chicken?
Yes, absolutely. Just make sure to drain it well and shred it with a fork before mixing. It’s a super convenient option for busy days.

How do I keep the avocados from browning?
A little lemon juice brushed on the cut surface goes a long way. You can also cover the avocado tightly with plastic wrap, pressing it against the flesh to minimize air exposure.

Can I make the chicken salad ahead of time?
Yes! It’s actually better after chilling for an hour or two—gives the flavors time to mingle. Just fill the avocados right before serving.

Is this recipe keto-friendly?
Definitely. It’s low in carbs, high in healthy fats, and full of protein. Just skip any crackers or bread if you’re going for a strict keto approach.

Final Thoughts

Chicken Salad Stuffed Avocado is the kind of recipe that checks every box—fast, flavorful, filling, and fun to eat. Whether you’re serving it for lunch, whipping it up for guests, or just want something healthy that still feels indulgent, this dish delivers. Try it once, and you’ll be adding it to your weekly rotation in no time!

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