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Chicken Salad Stuffed Avocado

Chicken Salad Stuffed Avocado

Discover the delightful simplicity of Chicken Salad Stuffed Avocado, a recipe that transforms humble ingredients into a healthy and satisfying meal perfect for any occasion. This dish offers a refreshing twist on traditional chicken salad, presenting it in a vibrant, edible vessel that's both visually appealing and incredibly convenient for a quick lunch or light dinner.
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Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Servings: 2 avocado halves
Course: Dinner, Lunch
Ingredients Method Notes

Ingredients
  

  • 1 ripe avocado
  • 1 cup cooked chicken shredded or diced (rotisserie chicken or leftover cooked chicken works wonderfully)
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1/2 teaspoon Dijon mustard
  • to taste salt
  • to taste freshly ground black pepper
Optional toppings
  • chopped toasted almonds
  • paprika
  • extra dill
  • cherry tomatoes

Method
 

  1. Start by carefully slicing the avocado in half lengthwise. Gently remove the pit. You can use a spoon to scoop out a little bit of the avocado flesh from the center of each half, creating a slightly larger cavity for the chicken salad. This will help the filling nestle in perfectly. Be sure not to scoop too much, as you want to maintain the structural integrity of the avocado.
    1 ripe avocado
  2. In a medium-sized bowl, combine the shredded or diced cooked chicken, finely chopped celery, and finely chopped red onion. Add the fresh dill, lemon juice, mayonnaise (or Greek yogurt), and Dijon mustard.
    1 cup cooked chicken, 1/4 cup finely chopped celery, 2 tablespoons finely chopped red onion, 2 tablespoons chopped fresh dill, 1 tablespoon fresh lemon juice, 1/4 cup mayonnaise, 1/2 teaspoon Dijon mustard
  3. Gently stir all the ingredients together until they are well combined. Be careful not to over-mix, as you want to maintain some texture from the chicken and vegetables. Season the chicken salad with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed.
    to taste salt, to taste freshly ground black pepper
  4. Carefully spoon the prepared chicken salad into the cavity of each avocado half. Mound the chicken salad generously.
    1 ripe avocado
  5. Arrange the stuffed avocado halves on a plate. Sprinkle with your desired optional toppings, such as chopped toasted almonds for crunch, a pinch of paprika for color, a few extra fresh dill sprigs for aroma, or halved cherry tomatoes for a burst of freshness. Serve immediately.
    1 ripe avocado, chopped toasted almonds, paprika, extra dill, cherry tomatoes

Notes

Store any leftover stuffed avocado halves separately from the chicken salad filling in an airtight container in the refrigerator. Best enjoyed the same day. Chicken salad filling can be stored for 2-3 days.