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Chicken Salad Stuffed Avocado

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This Chicken Salad Stuffed Avocado recipe features creamy, flavorful chicken salad nestled inside ripe avocado halves. It’s low-carb, keto-friendly, and packed with protein—perfect for a quick, healthy lunch or light dinner.

Ingredients

Scale
  • 2 ripe avocados, halved and pitted
  • 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
  • ¼ cup mayonnaise (or Greek yogurt for a lighter option)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • ¼ cup celery, finely chopped
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste
  • Paprika (optional, for garnish)

Instructions

  1. Prepare the Chicken Salad:

    • In a medium bowl, combine the shredded chicken, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and parsley.
    • Season with salt and pepper to taste. Mix well until fully combined.

  2. Prepare the Avocados:

    • Slice the avocados in half and remove the pits.
    • Scoop out a small amount of the flesh from each half to create a larger space for the filling. (Optional: Mash the extra avocado into the chicken salad.)

  3. Stuff the Avocados:

    • Spoon the chicken salad mixture evenly into each avocado half.

  4. Garnish and Serve:

    • Sprinkle with paprika and additional fresh parsley, if desired.
    • Serve immediately with lemon wedges on the side.

Notes

  • Use leftover grilled or baked chicken for convenience.
  • Add chopped nuts (like almonds or pecans) for extra crunch.
  • For a spicy kick, mix in diced jalapeños or a dash of hot sauce.

Find it online: https://ukfinda.com/chicken-salad-stuffed-avocado/