Chicken Salad Stuffed Avocado Recipe
This Chicken Salad Stuffed Avocado recipe combines tender rotisserie chicken mixed with fresh vegetables and creamy dressing, served inside ripe avocados for a nutritious and satisfying meal. Perfect for a quick lunch or light dinner, this dish offers a delightful blend of flavors and textures with a zesty lime and smoky paprika finish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken Salad
- 1 whole rotisserie chicken
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 2 tbsp minced fresh parsley
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh squeezed lime juice
- Salt, to taste
- Fresh cracked black pepper, to taste
Stuffed Avocados
- 5 ripe avocados (can use 4–6 avocados depending on stuffing amount)
- 1 lime (juice only)
- Salt, to taste
- Paprika, a pinch
- Chili powder, a pinch
Instructions
- Prepare the Chicken Salad: Remove the meat from the rotisserie chicken and dice it into small pieces. Place the chicken in a large mixing bowl and add diced red onion, diced celery, fresh parsley, mayonnaise, sour cream, lime juice, salt, and cracked black pepper. Mix thoroughly until all ingredients are evenly combined, forming about 3 1/2 cups of chicken salad.
- Prepare the Avocados: Slice each avocado in half and carefully remove the pits. Use a large spoon to gently separate the skin from the avocado flesh, keeping the avocado halves intact.
- Stabilize the Avocado Halves: Create a thin flat slice at the rounded bottom of each avocado half so they can stand upright on a plate without rolling over.
- Season the Avocados: Rub each avocado half with fresh lime juice on all sides, then sprinkle salt evenly around the avocado surface. Add a pinch of paprika and chili powder for flavor and color.
- Stuff the Avocados: Spoon approximately 1/3 cup of the prepared chicken salad into each avocado half, filling them generously but neatly.
- Serve: Serve immediately as a light meal or appetizer. The chicken salad can be made ahead and refrigerated, then used to stuff avocados when ready.
Notes
- The chicken salad recipe makes about 3 1/2 cups, sufficient for stuffing 8 to 12 avocado halves depending on the amount of filling used per half.
- For best results, use ripe but firm avocados to maintain shape when stuffing.
- Chicken salad can be prepared in advance and stored in the refrigerator for up to 2 days.
- Adjust seasoning such as salt, paprika, and chili powder to taste preferences.
- This recipe is versatile — add nuts or seeds for extra crunch if desired.
Keywords: chicken salad, stuffed avocado, rotisserie chicken, healthy lunch, no cook recipe, avocado recipe, easy chicken salad
Find it online: https://epicrecipebox.com/chicken-salad-stuffed-avocado-recipe/