Healthy Chicken Salad Stuffed Avocado
A fast and fresh way to turn leftover chicken into a satisfying low-carb lunch or light dinner, combining creamy avocado halves with a tangy chicken salad.
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.
Notes
For meal prep: make the chicken salad ahead and assemble just before serving. For lower sodium, choose low-salt mustard. For a dairy-free version, use mashed avocado or vegan mayo in the chicken salad.