Chicken Salad Stuffed Avocado

Health Benefits of Avocados

Avocado is a wonderful fruit that I always have on hand and add to sandwiches, tacos, salads, and pretty much any meal of the day. It’s healthy and it can often be substituted for mayo and butter. The signature smooth texture and mild flavor goes so well with everything. 

There are so many health benefits to avocados! It’s really a super fruit (yep, not a veggies) that you should include in your diet often. It contains more potassium than a banana, loaded with vitamins like C, K, E, and B, as well as folate and amino acids. Did you know that an avocado has all essential amino acids that a body needs? It does, and your body uses it to build protein in support of muscle and skin structure. 

Avocado is also considered a low-carb fruit even though there are about 9 grams of carbohydrates. Most of those carbohydrates are actually fiber and not sugar, which makes it beneficial.

Chicken – get your favorite rotisserie chicken from the grocery store and make sure to take all the meat off the skin. Discard the bones and skin.

Avocados – Test if your avocado is ripe by giving it a gentle squeeze. If it’s super soft, it’s too ripe. Too firm and it’s not quite ripe enough. Avocados are notorious for being finicky, so consider buying one or two more than you need just in case.

Red Onion – This is my favorite type of onion to use in chicken salad because of its potent and slightly sweet flavor. You can easily use Vidalia onion as well.

Celery – Always give your celery a little rinse before chopping, just in case there’s any dirt or residue on it.

Lime Juice – This is always best when it’s freshly squeezed.

Mayonnaise and Sour Cream – You can use regular or low-fat versions. Just note that the consistency and flavor will be slightly different.

Fresh Parsley – try to use fresh herbs when you can, they offer a more vibrant flavor.

See recipe card for complete information on ingredients and quantities.

Prepare the meat. If you’re using a rotisserie chicken, pick out all of the meat. Shred or chop it all into small pieces. Add it all to a mixing bowl.

Mix the chicken salad. Add the onions, celery, parsley, mayo, sour cream, lime juice, salt and pepper to the bowl with the chicken (1). Toss it all together to thoroughly combine (2).

Slice the avocados. Cut the avocados in half and remove the pits (3). Carefully remove the skin from the avocado and do you best to keep the avocado itself in tact. Then, make a thin slice at the rounded bottom of each avocado (4) to help keep it from rolling over.

Season the avocados. Use a brush or your hands to coat each avocado with lime juice (5). Season it with salt all around, followed by a pinch of paprika and chili powder on top (6).

Stuff the avocados. Spoon about 1/3 cup of the chicken salad into each seasoned avocado half. Serve and enjoy!

Tips for the Stuffed Avocado

• To keep the freshness, make sure to cut avocados right before stuffing and serving. Rubbing each half in lime juice will help to keep it from turning dark but not for long. 
• Make sure to season the avocado itself! Many people forget to season the avocado and just season the stuffing. This leaves avocado without flavor. So rub some lime juice all around, season it with salt on all sides, and add just a pinch of paprika and chili powder. Seasoning can also vary depending on the stuffing.
• Make a thin slice on the rounded bottom of the avocado half to help it stand without rolling over. 
• If there are any stuffed avocados leftover, you can easily turn it into guacamole. Just separate the stuffing and mash avocado halves with remaining guacamole ingredients. 

Storage Instructions

You can easily store your leftover chicken salad separately from the avocados. Store it in an airtight container in the refrigerator for about 2-3 days.

Here’s the deal – once you open the avocados, they’re best enjoyed right away. I recommend making guacamole if you have any leftover avocado halves. To store the guacamole, simple place it in an airtight container and squeeze some fresh lime juice all over it. Cover it flush with a sheet of plastic wrap.

Plastic wrap should be touching the top of guacamole to create a close barrier between the dip and the air. Cover the container with a lid and refrigerate. Guacamole will keep for 2 days in the refrigerator.

More Healthy Lunch Recipes

• Shrimp Salad Stuffed Avocado
• Guacamole Recipe
• Creamy Avocado Dressing
• Taco Salad Recipe with Avocado Ranch Dressing
• Avocado Pasta Salad