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Stuffed Avocado Chicken Salad – creamy homemade chicken salad loaded into avocados, so delicious! Perfect for a filling, healthy and – of course – yummy lunch. Ready in just 15 mins!
Stuffed Avocado Chicken Salad is that perfect balance between healthy and delicious! Creamy, ripe avocados are stuffed with an easy chicken salad, flavored with a kick of Dijon mustard and zesty lime juice. It’s a complete meal that is super satisfying and ready in just 15 minutes.
If you’re looking for other delicious avocado ideas, why not also try my Avocado Egg Rolls and my Avocado Mango Salad!
Why you’ll love this Stuffed Avocado Chicken Salad
- A delicious homemade chicken salad. This filling is so addictive! Rotisserie chicken in a dreamy, creamy dressing, zesty with limes, tangy with mustard and a pop of sweet from juicy grapes!
- An easy lunch! This is such a breeze to whip up, it goes from pantry to table in 15 mins.
- A complete meal. Protein packed chicken, loaded into nutrient rich avocado, this delicious stuffed avocado will keep you full throughout the day. Only 111 cals per serving!
Ingredients you’ll need
- Rotisserie Chicken
- Avocados
- Veggies – celery, green onion
- Red Grapes
- Candied Pecans
- Parsley
- Dressing – plain yogurt, mayo, mustard, lemon juice, salt, pepper, sugar (optional)
How to make this Stuffed Avocado Chicken Salad
- Make the chicken salad – In a bowl, mix the dressing ingredients then add in shredded chicken and chopped veggies. Mix well.
- Stuff the avocados – Cut and remove the pits of the avocados then stuff with the homemade chicken salad mix.
- Garnish, serve and enjoy!
Recipe notes and tips
- Use rotisserie chicken to make this recipe super quick!
- You can use green or purple onion.
- If you can’t get hold of candied pecans, you can use normal ones.
- If you want to balance out the zest and mustard, you can add a touch of sugar to make the stuffed avocado a bit sweeter.
- Ideally go for fresh lemon juice, much more flavor!
- You can either use plain yogurt or Greek yogurt.
- Make sure to season the avocado, otherwise the avocado can be a bit bland. A touch of slat and pepper go a long way! You can even add a sprinkle paprika, for more flavor.
- Ideally cut and stuff your avocado just before serving, to avoid the avocado browning.
- To slightly prolong the browning process, you can rub some lemon juice on the avocados. This helps but not for too long.
- Make a very thin slice on the rounded bottom of the avocado half, this helps it stand without rolling over.
- Garnish with some freshly chopped onion and parsley.
- If you have any left over avocado, turn them into guacamole!
FAQ’s
How to select a ripe avocado
If the avocado gives in to firm gentle pressure then it’s ripe and ready to eat. Ripe, ready to eat avocados can have a darker color but their color can vary by type. Therefore it is best to go by feel as well as color. A ripe avocado will feel lightly soft but it will not feel to ‘squidgy’ to the touch. Ripe avocado is perfect for that day.
Is it ok to eat under ripe avocado?
Yes you can eat under ripe avocado. However you won’t get that creamy texture and the flavor is not as nice as a ripened one. Unripe, firm or green avocados can take four to five days to ripen at room temperature.
If you want to speed things up, you can place the avocado in a brown paper bag with banana for two to three days until they are ripe.
Can I make this Stuffed Avocado Chicken Salad ahead of time
This recipe makes 12 stuffed avocados, it’s best to cut the avocado and stuff it just before serving. But you can make the rotisserie chicken salad stuffing ahead of time. Just mix it all up, cover it or put it in an airtight container in the fridge. The chicken salad will last 3-5 days in the fridge.
Other chicken recipes you might like
- Crispy Chicken Caesar Salad Recipe
- Creamy Alfredo Chicken Pasta
- Creamy Chicken and Mushroom Pasta
- Creamy Sundried Tomato Chicken Thighs
I hope you enjoy all the recipes I share with you, including this delicious Stuffed Avocad Chicken Salad recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Stuffed Avocado Chicken Salad
Ingredients
- 1 whole rotisserie chicken breast (both sides), shredded
- 6 whole avocados, cut in half, pit removed.
- 2 stalks celery , petite diced
- 4 stalks green onion, chopped, or 1/4 cup purple onion
- 1 cup red grape, cut in halves or quarters
- 1 cup lightly candied pecans, or normal pecans
- 1/2 cup dried cranberries
- 1/4 cup parsley, finely chopped
Dressings
- 3/4 cup plain yogurt , or Greek (Use Fage)
- 1/4 cup mayo
- 2 tbsps. honey Dijon mustard
- 1 tsp lemon juice
- 1 tsp fresh ground black pepper
- 1/4 tsp salt
- 1 tsp. sugar, optional, if you like it a little sweet
Instructions
- Shred the chicken and place in a bowl.
- Chop and dice the veggies.
- In a bowl, mix together the dressing ingredients.
- Place everything in the chicken bowl and mix to coat well.
- Cut and remove pit of the avocados and stuff with the chicken salad.
- Garnish with some freshly chopper onion or parsley. Serve and enjoy.
Notes
- Use rotisserie chicken to make this recipe super quick!
- You can use green or purple onion.
- If you can’t get hold of candied pecans, you can use normal ones.
- If you want to balance out the zest and mustard, you can add a touch of sugar to make the stuffed avocado a bit sweeter.
- Ideally go for fresh lemon juice, much more flavor!
- You can either use plain yogurt or Greek yogurt.
- Make sure to season the avocado, otherwise the avocado can be a bit bland. A touch of slat and pepper go a long way! You can even add a sprinkle paprika, for more flavor.
- Ideally cut and stuff your avocado just before serving, to avoid the avocado browning.
- To slightly prolong the browning process, you can rub some lemon juice on the avocados. This helps but not for too long.
- Make a very thin slice on the rounded bottom of the avocado half, this helps it stand without rolling over.
- Garnish with some freshly chopped onion and parsley.
- If you have any left over avocado, turn them into guacamole!
Thanks for the recipe.
And thank you for your review.
The picture of ingredients has something that looks like either dried cranberries or raisins, however this is not mentioned in the recipe. Was this an omission?
Hi Nola!
thanks for pointing that out! I completely forgot to list it. It’s dried cranberries. I have updated the recipe.