Why You’ll Love This Recipe
Chicken Salad Stuffed Avocado is a creamy, protein-packed, and low-carb meal that’s perfect for lunch or a light dinner. The combination of tender chicken, crisp veggies, and a tangy dressing served in a buttery avocado half makes this dish both satisfying and refreshing. It’s quick to prepare, beautifully presented, and easy to customize.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe avocadoscooked chicken breast (shredded or diced)celeryred oniongreek yogurt or mayonnaiseDijon mustardlemon juicefresh dill or parsleygarlic powdersaltblack pepperpaprika (optional for garnish)
directions
Cut avocados in half and remove the pits. Scoop out a bit of the flesh to create more space for the filling and chop the scooped avocado to mix into the salad.
In a medium bowl, combine chicken, chopped celery, red onion, and the scooped avocado.
Add Greek yogurt or mayo, Dijon mustard, lemon juice, herbs, garlic powder, salt, and pepper.
Mix well until everything is evenly coated and creamy.
Spoon the chicken salad mixture into the hollowed avocado halves.
Sprinkle with paprika and extra herbs if desired.
Serve immediately with a fork or spoon.
Servings and timing
This recipe serves 2–4.Preparation time: 15 minutesTotal time: 15 minutes
Variations
Use canned chicken or rotisserie chicken for convenience.
Add diced apples or grapes for a touch of sweetness.
Top with crumbled bacon or chopped nuts for crunch.
Swap Greek yogurt with mashed avocado for a dairy-free version.
Add a few drops of hot sauce for a spicy kick.
storage/reheating
Chicken salad can be made ahead and stored in the fridge for up to 3 days.Store avocados whole and uncut until ready to serve to prevent browning.If assembling in advance, brush avocado halves with lemon juice and cover tightly with plastic wrap.
FAQs
Can I use canned chicken?
Yes, just drain well and shred before mixing.
What type of avocado is best?
Use ripe but firm avocados for easy stuffing and better presentation.
Is this keto-friendly?
Yes, it’s naturally low in carbs and high in healthy fats.
Can I make this ahead?
Prep the salad ahead, but assemble just before serving to keep avocados fresh.
What can I serve with it?
It’s great on its own or paired with a side salad, crackers, or toasted bread.
Can I use rotisserie chicken?
Absolutely—it’s a time-saving and flavorful option.
Conclusion
Chicken Salad Stuffed Avocado is a deliciously easy way to enjoy a nutritious and flavorful meal with minimal effort. It’s creamy, crunchy, and perfectly portioned for a healthy, filling dish that looks as good as it tastes. Whether you’re meal-prepping or whipping up a quick lunch, this recipe is a winner every time.
Print
Chicken Salad Stuffed Avocado
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 stuffed avocado halves (2 servings)
- Category: Chicken Recipes
- Method: No Bake/No Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Chicken Salad Stuffed Avocado is a healthy, protein-packed lunch or light dinner that comes together in minutes. Creamy avocado halves are filled with a flavorful chicken salad made with tender chicken, crunchy celery, and a touch of tangy Greek yogurt or mayo. It’s a simple, no-cook meal that’s gluten-free, low carb, and totally delicious!
Ingredients
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2 ripe avocados, halved and pitted
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1 1/2 cups cooked shredded or chopped chicken (rotisserie works great)
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1/4 cup plain Greek yogurt or mayonnaise
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1 teaspoon Dijon mustard
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1 celery stalk, finely chopped
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2 tablespoons red onion, finely chopped
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1 tablespoon fresh lemon juice
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Salt and pepper, to taste
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Optional toppings: chopped parsley, paprika, crumbled bacon, or everything bagel seasoning
Instructions
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In a medium bowl, combine chicken, Greek yogurt (or mayo), Dijon mustard, celery, red onion, lemon juice, salt, and pepper. Mix until well combined.
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Cut avocados in half and remove the pit. Scoop out a small bit of the flesh to make more room for filling, if needed.
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Spoon the chicken salad evenly into each avocado half.
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Top with fresh herbs or any optional toppings. Serve immediately.
Notes
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Best served fresh, but chicken salad can be made ahead and stored in the fridge for up to 3 days.
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Add diced apples, grapes, or nuts for extra texture and flavor.
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Make it Whole30 or Paleo by using compliant mayo and omitting yogurt.
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