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Chicken Salad Stuffed Avocado Recipe: The Ultimate Easy Lunch Secret

Fresh Chicken Salad Stuffed Avocado on a wooden table
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Creamy chicken salad made with rotisserie chicken, herbs, and lime juice stuffed into seasoned ripe avocado halves for a light, satisfying meal.

Ingredients

Scale
  • 1 whole rotisserie chicken, meat removed and diced
  • 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
  • 5 ripe avocados
  • Juice of 1 lime
  • Salt, to taste
  • Paprika, to taste
  • Chili powder, to taste

Instructions

1. Remove all the meat from the rotisserie chicken, dice it, and place it in a large mixing bowl.

2. Add diced red onion, diced celery, parsley, mayonnaise, sour cream, lime juice, salt, and black pepper. Mix thoroughly until the chicken salad is evenly combined.

3. Cut the avocados in half and remove the pits. Use a large spoon to gently separate the skin from the avocado flesh, keeping each half intact.

4. Slice a thin piece off the rounded bottom of each avocado half so they sit flat without rolling.

5. Rub each avocado half with lime juice and season lightly with salt. Sprinkle a pinch of paprika and chili powder over the surface.

6. Spoon about 1/3 cup of chicken salad into each avocado half and serve immediately.

Notes

The chicken salad makes about 3 1/2 cups and can fill approximately 8–12 avocado halves depending on how much filling is used.

Prepare the chicken salad ahead of time and store it in an airtight container in the refrigerator if needed.

Cut and fill the avocados right before serving to prevent browning and maintain the best texture.

If you have leftover avocados, mash them with lime juice and seasoning to make quick guacamole.

Nutrition

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