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

2 ripe avocados, halved and pitted
1 1/2 cups cooked shredded or chopped chicken (rotisserie works great)
1/4 cup plain Greek yogurt or mayonnaise
1 teaspoon Dijon mustard
1 celery stalk, finely chopped
2 tablespoons red onion, finely chopped
1 tablespoon fresh lemon juice
Salt and pepper, to taste

Optional toppings: chopped parsley, paprika, crumbled bacon, or everything bagel seasoning

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Instructions

In a medium bowl, combine chicken, Greek yogurt (or mayo), Dijon mustard, celery, red onion, lemon juice, salt, and pepper. Mix until well combined.
Cut avocados in half and remove the pit. Scoop out a small bit of the flesh to make more room for filling, if needed.
Spoon the chicken salad evenly into each avocado half.

Top with fresh herbs or any optional toppings. Serve immediately.

Notes

Best served fresh, but chicken salad can be made ahead and stored in the fridge for up to 3 days.
Add diced apples, grapes, or nuts for extra texture and flavor.

Make it Whole30 or Paleo by using compliant mayo and omitting yogurt.