Chicken Salad Stuffed Avocado (Print-Friendly Version)
Avocado halves filled with chicken salad, herbs, and lime make a delicious, quick, and satisfying dish.
# What You’ll Need to Make This:
→ Chicken Salad
01 -
1 whole rotisserie chicken, meat removed and diced
02 -
60 ml red onion, diced
03 -
60 ml celery, diced
04 -
2 tablespoons fresh parsley, minced
05 -
180 ml mayonnaise
06 -
60 ml sour cream
07 -
30 ml freshly squeezed lime juice
08 -
Salt, to taste
09 -
Fresh cracked black pepper, to taste
→ Avocado Preparation
10 -
5 ripe avocados (can use 4-6, depending on size and desired filling)
11 -
Juice of 1 lime
12 -
Salt, for seasoning
13 -
Paprika, for sprinkling
14 -
Chili powder, for sprinkling
# How to Prepare:
01 -
Remove all meat from the rotisserie chicken and dice into small, even pieces. Place chicken in a large mixing bowl.
02 -
Add diced red onion, diced celery, minced parsley, mayonnaise, sour cream, lime juice, salt, and cracked black pepper to the bowl. Thoroughly mix until all ingredients are evenly combined.
03 -
Halve the avocados and carefully remove the pits. Using a large spoon, gently separate the peel from the avocado flesh, keeping the halves intact. Make a thin slice on the rounded bottom of each half to ensure stability.
04 -
Rub the cut sides and surface of each avocado half with lime juice. Lightly season all sides with salt. Sprinkle a pinch of paprika and chili powder over each half.
05 -
Spoon approximately 80 ml (about 1/3 cup) of the chicken salad mixture into each prepared avocado half. Serve immediately.
# Extra Tips:
01 -
For optimal freshness, prepare avocados just before serving to prevent browning and softening.
02 -
Chicken salad can be prepared in advance and refrigerated in an airtight container.
03 -
If there are leftovers, combine avocado flesh with remaining ingredients to create guacamole.
04 -
Rubbing cut avocado surfaces with lime juice slows oxidation and maintains color for a short period.