Healthy Chicken Salad Stuffed Avocado is a fast, fresh way to turn leftover chicken into a satisfying low-carb lunch or light dinner. Creamy avocado halves cradling a tangy chicken salad make for an attractive, protein-rich plate you can assemble in minutes. It’s ideal for hot weather, a quick office lunch, or a simple weekend brunch. If you like quick, handheld protein bites, you may also enjoy our Buffalo Chicken Bombs for a spicier snack option.
Why you’ll love this dish
This recipe hits several cravings at once: creamy, tangy, and slightly crunchy. It’s fast to make, uses pantry staples, and is easily customized. Because each avocado half acts as its own bowl, there’s no need for extra plates — perfect for single-serve meals or a pretty party platter.
“Light, flavorful, and ready in 10 minutes — the perfect lunch that doesn’t feel like diet food.”
Reasons to try it:
- Low-carb and high in protein when you use leftover roasted or grilled chicken.
- Greek yogurt keeps the salad creamy with fewer calories than mayo.
- Kid-friendly textures if you finely dice the onion and celery.
- Great for meal prep: make the chicken salad ahead and assemble just before serving.
How this recipe comes together
You’ll do three simple things: prepare the chicken salad, hollow the avocados slightly to make room, then fill and serve. The technique is forgiving — you can shred or dice the chicken to your preferred texture, swap yogurt for mayo if desired, and add herbs or fruit for a different flavor profile. Expect the whole process to take about 10–15 minutes if your chicken is already cooked.
What you’ll need
- 2 ripe avocados — slightly soft when pressed, but not mushy.
- 2 cups cooked chicken, shredded (rotisserie chicken is an easy shortcut).
- 1/4 cup Greek yogurt (substitute: plain yogurt or light mayo for a richer flavor).
- 1/4 cup diced celery (substitute: cucumber or thinly sliced fennel).
- 1/4 cup diced red onion (substitute: green onion or shallot for milder bite).
- 1 tablespoon Dijon mustard (substitute: whole-grain mustard or a splash of hot sauce).
- Salt and pepper to taste.
- Lemon juice (optional) — brightens flavor and slows avocado browning.
Notes: If you prefer lower sodium, choose low-salt mustard and adjust seasoning. For a dairy-free version, use mashed avocado or vegan mayo in the chicken salad.
Step-by-step instructions
- Halve the avocados and remove the pits. Use a spoon to scoop out a little of the flesh from each half to create a wider cavity for the filling. Reserve scooped avocado for another use or mash into the chicken salad.
- In a bowl, combine the shredded chicken, Greek yogurt, diced celery, diced red onion, Dijon mustard, and a pinch each of salt and pepper. Stir until evenly mixed. Taste and adjust seasoning. If you like brightness, add a squeeze of lemon juice.
- Spoon the chicken salad into each avocado half. Press down gently to compact the filling and fill the cavity to the rim.
- Optionally drizzle a little extra lemon juice on top to prevent browning and add fresh tang.
- Serve immediately, or place filled avocados on a tray, cover lightly, and chill in the refrigerator for 15–30 minutes for a refreshing, cool meal.
How to plate and pair
Presentation is effortless: place two filled avocado halves on a plate, garnish with a sprinkle of chopped parsley or a few microgreens, and serve with a wedge of lemon. For a heartier plate, add a crisp side salad, whole-grain crackers, or a handful of cherry tomatoes. For an entertaining menu, pair these with a festive appetizer like a Caprese Salad Christmas Tree for a bright, seasonal contrast.
Drink pairings:
- Light white wine (Sauvignon Blanc) or a dry rosé.
- Sparkling water with lime for a non-alcoholic option.
Storage and reheating tips
- Refrigeration: Store the chicken salad separately in an airtight container for up to 3 days. If you fill the avocados, eat them the same day for best texture; filled avocados will brown and soften within 24 hours.
- Freezing: Do not freeze filled avocados — the fruit becomes watery and grainy. You can freeze the chicken mixture (without yogurt) for up to 2 months, but expect some texture change.
- Reheating: If you prefer warm chicken salad, gently reheat the chicken (not the avocado) and then assemble. Reheat chicken to an internal temperature of 165°F (74°C) for food safety.
Tricks for success
- Choose avocados that yield slightly to gentle pressure but aren’t mushy. Overripe avocados will collapse when filled.
- If your chicken is dry, toss it with a tablespoon of olive oil or a little extra yogurt before mixing.
- To tame raw onion bite, soak diced red onion in cold water for 5–10 minutes, then drain. It will be milder and crisper.
- For tidy scooping, use a grapefruit spoon or an ice cream scoop to make a smooth cavity.
- Make the chicken salad a day ahead (without avocados) to save time. Keep the dressing slightly thicker to avoid sogginess when assembling.
Creative twists
- Curry chicken salad: Stir in 1 teaspoon curry powder and add chopped golden raisins and toasted almonds.
- Southwest style: Add chopped cilantro, a squeeze of lime, and a small diced jalapeño. Swap Dijon for a chipotle mayo.
- Crunchy apple: Stir in small cubes of Granny Smith apple and a tablespoon of chopped walnuts for sweetness and crunch.
- Bacon & dill: Fold in crispy bacon and fresh dill for a savory upgrade.
- Vegan version: Use shredded jackfruit or chickpeas, vegan mayo, and lemon for a plant-based filling.
Common questions
Q: How long will leftover chicken salad keep in the fridge?
A: Stored in an airtight container, chicken salad made with Greek yogurt will keep 2–3 days in the refrigerator. Always smell and check for signs of spoilage before eating.
Q: Can I make these ahead for a party?
A: Prepare the chicken salad up to 24 hours ahead. Hollow the avocados and keep them unfilled in the fridge for a few hours, but assemble filled halves only 30 minutes before serving to prevent browning.
Q: Is it OK to use mayo instead of Greek yogurt?
A: Yes. Mayo will give a richer, creamier texture. Greek yogurt is a lighter option and adds tang. Use whichever you prefer or a mix of both.
Q: Can I use canned chicken?
A: Canned chicken works in a pinch. Drain well and fluff before combining. You may want to adjust seasoning since canned chicken can be saltier.
Q: How can I stop the avocado from browning?
A: A light squeeze of lemon or lime juice over the flesh helps slow oxidation. Keep filled avocados chilled and consume within the same day for best color and texture.
If you have other tweaks you want to try, tell me the flavor profile you like and I’ll suggest a variation.
Healthy Chicken Salad Stuffed Avocado
Ingredients
Avocado Base
- 2 pieces ripe avocados Slightly soft when pressed, but not mushy.
Chicken Salad
- 2 cups cooked chicken, shredded Rotisserie chicken is an easy shortcut.
- 1/4 cup Greek yogurt Substitute: plain yogurt or light mayo for a richer flavor.
- 1/4 cup diced celery Substitute: cucumber or thinly sliced fennel.
- 1/4 cup diced red onion Substitute: green onion or shallot for a milder bite.
- 1 tablespoon Dijon mustard Substitute: whole-grain mustard or a splash of hot sauce.
- Salt and pepper to taste Adjust as needed.
- Lemon juice (optional) Brightens flavor and slows avocado browning.
Instructions
Preparation
- Halve the avocados and remove the pits. Use a spoon to scoop out a little of the flesh from each half to create a wider cavity for the filling.
- In a bowl, combine the shredded chicken, Greek yogurt, diced celery, diced red onion, Dijon mustard, and a pinch each of salt and pepper. Stir until evenly mixed. Taste and adjust seasoning.
- Spoon the chicken salad into each avocado half. Press down gently to compact the filling and fill the cavity to the rim.
- Drizzle a little extra lemon juice on top to prevent browning and add fresh tang.
Serving
- Serve immediately, or place filled avocados on a tray, cover lightly, and chill in the refrigerator for 15–30 minutes for a refreshing, cool meal.