Chicken Salad Stuffed Avocado Recipe
A quick and delicious Chicken Salad Stuffed Avocado recipe that combines a flavorful rotisserie chicken salad with creamy ripe avocados, perfect for a light lunch or satisfying snack. Ready in just 20 minutes, this recipe yields 10 servings and balances protein with healthy fats and fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Chicken Salad
- 1 whole rotisserie chicken, meat picked and diced
- 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
- Paprika, for sprinkling
- Chili powder, for sprinkling
Instructions
- Prepare the chicken: Take the rotisserie chicken apart and pick all the meat from the bones. Dice the chicken meat into bite-sized pieces and place in a large mixing bowl.
- Mix the salad: Add diced red onion, diced celery, minced fresh parsley, mayonnaise, sour cream, fresh lime juice, salt, and freshly cracked black pepper to the bowl with the chicken. Mix thoroughly until all ingredients are evenly combined to create the chicken salad.
- Prepare the avocados: Cut each avocado in half and carefully remove the pits. Use a large spoon to gently separate the avocado flesh from the skin, keeping the flesh intact within each half.
- Stabilize avocados: Make a thin slice at the rounded bottom of each avocado half so they can stand upright without rolling over on a serving plate.
- Season the avocados: Rub each avocado half with fresh lime juice on all sides. Season all around with salt, then lightly sprinkle a pinch of paprika and chili powder on top for added flavor and color.
- Stuff the avocados: Spoon roughly one-third cup of the prepared chicken salad into each avocado half, filling the cavity generously but neatly.
- Serve: Serve the stuffed avocados immediately for best freshness and flavor. The chicken salad can also be made ahead and refrigerated, then portioned into avocado halves just before serving.
Notes
- This recipe makes about 3 1/2 cups of chicken salad, enough to fill 8-12 avocado halves depending on how much filling you prefer.
- You can prepare the chicken salad a day in advance and keep refrigerated for convenience.
- Use ripe but firm avocados to ensure they hold their shape and stand upright when filled.
- Adjust seasoning with salt, paprika, and chili powder to taste.
- For a lighter option, substitute Greek yogurt for sour cream.
