Chicken Salad Stuffed Avocado
Chicken salad stuffed avocado combines creamy avocado with a flavorful chicken salad for a nutritious and satisfying meal, perfect for lunch or light dinner.
Ingredients
For the Chicken Salad
- 2 cups cooked chicken, shredded You can use leftover chicken, rotisserie chicken, or poached chicken.
- 1/2 cup Greek yogurt Replaces high-fat mayonnaise for a lighter option.
- 2 tablespoons mayonnaise Adds classic flavor.
- 1/2 cup celery, chopped For texture and freshness.
- 1/4 cup red onion, chopped Adds sharpness and crunch.
- 2 tablespoons fresh dill, chopped Brightens the flavor.
- 1 tablespoon lemon juice Prevents browning of avocados.
- to taste salt and pepper Essential for flavor.
- 1 tablespoon optional add-ins (e.g., grapes, nuts, diced apple) Customize flavor and texture.
For the Avocados
- 2 ripe avocados Choose avocados that yield slightly to pressure.
Instructions
Preparation
- Start by shredding or dicing your cooked chicken into bite-sized pieces.
- In a mixing bowl, combine chicken, Greek yogurt, and mayonnaise. Stir until smooth and well incorporated.
- Chop celery and red onion finely and add them to the chicken mixture.
- Finely chop fresh dill and add it to the bowl along with lemon juice, salt, and pepper. Mix well.
Preparing the Avocados
- Slice the ripe avocados in half and remove the pit carefully.
- Scoop out a little bit of the avocado flesh to create a cavity for the chicken salad.
Assembly
- Fill each avocado half generously with the chicken salad, allowing it to mound slightly.
- Serve immediately or refrigerate for a couple of hours, drizzling lemon juice over the cut sides of the avocados to prevent browning.
Notes
For variations, try avocado-based dressings, adding fruits like grapes or diced apple, or incorporating nuts. Store in airtight containers for up to a day but avoid freezing.