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Chicken Salad Stuffed Avocado Recipe

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4.6 from 134 reviews

A fresh and creamy Chicken Salad Stuffed Avocado recipe featuring tender rotisserie chicken mixed with crisp vegetables and herbs, all nestled inside ripe avocados. This easy, make-ahead dish is perfect for a light lunch or healthy snack, balancing protein and healthy fats with zesty lime and subtle spices.

Ingredients

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 Avocado:

  • 5 ripe avocados (can use 4-6 avocados with more or less stuffing)
  • 1 lime – juice only
  • Salt, to taste
  • Paprika, a pinch
  • Chili powder, a pinch

Instructions

  1. Prepare the Chicken Salad: Carefully take apart the rotisserie chicken, picking out all the meat from bones and skin. Dice the chicken meat into bite-sized pieces and place them into a large mixing bowl.
  2. Mix the Ingredients: Add diced red onion, diced celery, and minced fresh parsley to the chicken in the bowl. Then add the mayonnaise, sour cream, fresh squeezed lime juice, salt, and freshly cracked black pepper. Mix everything thoroughly until all ingredients are evenly combined and the chicken salad is creamy.
  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 inside its shell. Make a thin slice at the rounded bottom of each half to allow it to stand upright without rolling.
  4. Season the Avocados: Rub each avocado half with lime juice on all sides to prevent browning and add flavor. Sprinkle salt evenly on the avocado flesh, followed by a light dusting of paprika and chili powder to add subtle spice and color.
  5. Assemble the Stuffed Avocados: Spoon about 1/3 cup of the chicken salad mixture into the cavity of each avocado half. Arrange on a serving platter and serve immediately for best freshness and texture.

Notes

  • This recipe yields approximately 3 1/2 cups of chicken salad, enough to stuff 8-12 avocado halves depending on the amount used per serving.
  • Chicken salad can be made up to one day in advance and stored in the refrigerator, making it perfect for meal prep.
  • If you prefer a tangier salad, adjust lime juice to taste.
  • For a dairy-free version, substitute mayonnaise for a vegan mayo and omit sour cream or use a plant-based alternative.
  • Use ripe but firm avocados to ensure they hold their shape and support the filling well.
  • Adjust seasoning as desired; paprika and chili powder add mild heat and color but can be omitted if preferred.

Find it online: https://ameliameals.com/chicken-salad-stuffed-avocado-recipe/