Description
Chicken Salad Stuffed Avocado is a vibrant and healthy dish that combines creamy avocado with a savory chicken salad filling. This recipe is perfect for lunch, a light dinner, or as an impressive appetizer for gatherings. With its delightful blend of flavors and textures, it’s not only nutritious but also visually stunning—ideal for sharing on social media. Elevate your meal prep with this easy-to-make, flavorful dish that will satisfy your taste buds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 ripe avocados
- 1 cup Greek yogurt
- 2 tbsp Dijon mustard
- 1 cup finely chopped celery (about 2 stalks)
- 1 cup quartered seedless red grapes
- ½ cup chopped walnuts or pecans (lightly toasted)
- Salt and pepper to taste
Instructions
- Cook the chicken by boiling or poaching in salted water for 15-20 minutes until fully cooked. Cool and shred.
- In a large bowl, combine shredded chicken, Greek yogurt, Dijon mustard, celery, grapes, and walnuts. Mix until creamy.
- Season the mixture with salt and pepper to taste.
- Halve the avocados lengthwise and remove the pits. Scoop out some flesh to create space for the filling.
- Generously fill each avocado half with the chicken salad mixture.
- Serve immediately on a platter, garnished with extra grapes or nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half (200g)
- Calories: 360
- Sugar: 7g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 75mg
Keywords: For a vegetarian option, swap chicken for chickpeas or shredded jackfruit mixed with vegan mayo. You can prepare the chicken salad a day in advance; just stuff the avocados right before serving to keep them fresh.