Chicken Salad Stuffed Avocado
This stuffed avocado recipe features creamy, ripe avocados brushed with lime juice, seasoned with chili powder, paprika and salt, and stuffed with an easy rotisserie chicken salad. It's a light and satisfying dish that’s ready in just 20 minutes.
The best thing about this stuffed avocado recipe is just how easy it is to assemble and easy to prep ahead of time! In about 20 minutes you can have this delicious veggie meal ready to eat. Toss together the chicken salad, place it in a prepared avocado, and enjoy. So simple!
Even better, you can make the rotisserie chicken salad ahead of time! Once you have the chicken salad in the fridge, this is a 5 minute lunch or dinner recipe. That’s why I often make some chicken salad of shrimp salad and make these easy stuffed avocados for the next a couple of days.
Featured Comment
“One of the best chicken salad recipes I’ve had! Never thought about adding lime juice but it was delicious and my husband loved it too! ~Kathy”
Tips On Making Stuffed Avocado
- Take the meat off the rotisserie chicken while it’s warm, soon after you bring it home from the store. You don’t have to make the whole chicken salad right away, but it will be the easiest time to take the meat off the bone. Store it in an air-tight container, in the refrigerator until ready to make the salad.
- To keep the freshness, make sure to cut avocados right before stuffing and serving. Rubbing each half in lime juice will help to keep it from turning dark but not for long.
- Make sure to season the avocado itself! Many people forget to season the avocado and just season the stuffing. This leaves avocado without flavor. So rub some lime juice all around, season it with salt on all sides, and add just a pinch of paprika and chili powder. Seasoning can also vary depending on the stuffing.
- Use a large spoon to carefully separate the avocado meat from the skin and take it out. This is much easier than trying to peel the skin off!
- Make a thin slice on the rounded bottom of the avocado half to help it stand without rolling over.
- If there are any stuffed avocados leftover, you can easily turn it into guacamole. Just separate the stuffing and mash avocado halves with remaining guacamole ingredients.
What Else To Add To Stuffed Avocados
- Feel free to dress up your avocados with some chopped nuts like almonds or pecans.
- Give them a drizzle of balsamic reduction or a simple olive oil and vinegar.
- You can make it more spicy by adding a little more chili powder.
- Or, add more minced fresh herbs like parsley, dill weed, and/or chives for a more early fresh flavor.
- You can also add some other meats like crispy bacon or leftover ham.
Storage Instructions
- You can easily store your leftover chicken salad separately from the avocados. Store it in an airtight container in the refrigerator for about 2-3 days.
- Here’s the deal – once you open the avocados, they’re best enjoyed right away. I recommend making guacamole if you have any leftover avocado halves. To store the guacamole, simple place it in an airtight container and squeeze some fresh lime juice all over it. Cover it flush with a sheet of plastic wrap.
- Plastic wrap should be touching the top of guacamole to create a close barrier between the dip and the air. Cover the container with a lid and refrigerate. Guacamole will keep for 2 days in the refrigerator.
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Chicken Salad Stuffed Avocado Recipe
This stuffed avocado recipe features creamy, ripe avocados brushed with lime juice, seasoned with chili powder, paprika and salt, and stuffed with an easy rotisserie chicken salad. It's a light and satisfying dish that’s ready in just 20 minutes.
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Servings: 10 (Can made 8-12 depending on amount of chicken salad)
Calories: 468kcal
Ingredients
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 mayo
- 1/4 cup sour cream
- 2 tbsp fresh squeezed lime juice
- salt
- fresh cracked black pepper
Stuffed Avocado:
- 5 ripe avocados (can use 4-6 avocados with more or less stuffing)
- 1 lime – juice only
- salt
- paprika
- chili powder
Instructions
- NOTE: Chicken salad recipe makes about 3 1/2 cups. This recipe can make about 8-12 stuffed avocados, depending on how much stuffing is used on each half. Chicken salad can also be made ahead of time and used as needed for individual avocados.
Chicken Salad:
- Take rotisserie chicken apart, picking out all the meat.
- Dice chicken meat and add it to a large mixing bowl.
- Add diced red onion, diced celery, parsley, mayo, sour cream lime juice, salt, and pepper. Mix very well, until all ingredients are incorporated throughout.
Stuffed Avocados:
- Cut avocados in half and take out the pits. Use a large spoon to gently separate the skin off the avocado flesh. Carefully spoon the avocado meat out, leaving it intact.
- Make a thin slice at the rounded bottom of each avocado half to help it stand without rolling over.
- Rub each avocado half with lime juice on all sides and season it with salt all around. Sprinkle just a pinch of paprika and chili powder onto the avocado.
- Spoon about 1/3 cup of chicken salad into the avocado halves and serve.
Video
Notes
- Make Ahead: You can definitely make the chicken salad ahead of time and store it in the refrigerator in an airtight food storage container. DON’T make the whole stuffed avocados ahead of time, they get oxidized and soft very quickly once opened. Cut and stuff avocados when ready to serve.
- If there are any stuffed avocados leftover, you can easily turn seasoned avocados into guacamole. Just separate the stuffing and mash avocado halves with remaining guacamole ingredients.
- Help keep avocados from browning: To keep the avocados green longer, make sure to cut avocados right before stuffing and serving. Rub each half with fresh lime juice all over – the acid will help keep it from turning brown but not for long.
Nutrition
Calories: 468kcal | Carbohydrates: 10g | Protein: 29g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 454mg | Potassium: 796mg | Fiber: 7g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg
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Originally published on Will Cook For Smiles in July 2019.
Categories:
30 Minute Meals, Chicken Dinner Recipes, Dinner, Gluten Free, Healthy Dishes, Lunch, Snacks,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
One of the best chicken salad recipes I’ve had! Never thought about adding lime juice but it was delicious and my husband loved it too!
I love hearing this! I am so glad you both liked it!
I’d rather just make the chicken salad the avocados get dark to quick
Delicious!! This recipe works so well together! It’s a unique flavor. It taste great with or without the avocado but I prefer with. I had a hard time to stop eating it. I highly recommend it!
I am so glad you liked them, Kayla!
Hmmm, I just love this recipe. Sound nutritious and yummy. I am certainly going to try it and when I do I will comment.
I’m so glad to hear that you’re excited to try the recipe! It really is a delicious! I can’t wait to hear how it turns out for you.
What portion size are the calories based on?
One stuffed avocado is a serving.
I think you meant the nutrition info was for just 1/2 an avocado. The recipe states 10 servings. Or did you do the nutrition info for 2 servings?
This is a new favorite!
I am so glad you liked it, Angela!